Executive Chef

SG Oasis; Mumbai; On-site; INR 4,000,000 - 7,000,000; Full time

Job summary

We are seeking an Executive Chef to lead our catering culinary team in Mumbai, overseeing menu creation, food production quality, and large-scale event logistics.

You will manage kitchen staff, ensure HACCP compliance, and partner with clients to deliver exceptional experiences for corporate events, weddings, and private parties.

Qualifications

• Menu development: Design innovative, cost-effective multi-cuisine menus for diverse client needs.
• Kitchen operations & logistics: Coordinate food prep timelines, transport, and presentation for events.
• Cost & inventory control: Track costs, manage inventory, reduce waste, and foster vendor relationships.
• Team leadership: Hire, train, schedule, and mentor kitchen staff for high-volume catering.
• Compliance & safety: Adhere to HACCP and local health and safety guidelines across all kitchens.

Responsibilities

• Lead culinary team across corporate events, weddings, and private parties.
• Oversee menu creation and quality control.
• Ensure on-time production and smooth off-site logistics.
• Maintain food safety and hygiene standards.

Skills

Menu development

Kitchen operations

Cost & inventory control

Team leadership

Compliance & safety

Education

Diploma or Degree in Culinary Arts/Hotel Management

Job description

We are looking for a dynamic and experienced Executive Chef to lead our catering culinary team. You will oversee menu creation, food production quality, large-scale event logistics, and kitchen staff management for corporate events, weddings, and private parties.

Role & responsibilities

• Menu Development: Design innovative, appealing, and cost-effective multi-cuisine menus customized to diverse client preferences and dietary requirements.

• Kitchen Operations & Logistics: Manage food preparation timelines, off-site transport standards, and on-site food presentation for events of varying guest counts.

• Cost & Inventory Control: Monitor food cost percentages, manage inventory, reduce kitchen waste, and build strong vendor and supplier relationships.

• Team Leadership: Hire, train, schedule, and mentor sous chefs, line cooks, and temporary kitchen staff.

• Compliance & Safety: Maintain strict adherence to local health, hygiene, and safety sanitation guidelines (HACCP standards) across all food production areas

Preferred candidate profile

• Experience: 12 to 17 years of progressive culinary experience, with at least 3-5 years managing high-volume kitchen operations or large-scale event catering.

• Education: Diploma or Degree in Culinary Arts / Hotel Management is preferred.

• Certifications: Valid food safety/hygiene certification (e.g., HACCP / ServSafe)