Executive Chef

ZamZam Restaurants - Great taste in every sense.!; Thiruvananthapuram; On-site; INR 1,500,000 - 2,100,000; Full time

Job summary

ZamZam Restaurants in Trivandrum (Thiruvananthapuram) seeks an Executive Chef to lead all kitchen operations on-site. You will design menus, standardize recipes, ensure portion control and maintain consistency across dishes while mentoring staff and managing scheduling.

Responsibilities include inventory monitoring, food-cost control, supplier coordination, and driving culinary innovations that align with the brand and local tastes.

Qualifications

• Strong culinary expertise with focus on quality, taste and consistency.
• Proven kitchen leadership experience in a high-volume restaurant.
• Solid knowledge of food safety, hygiene and sanitation standards.
• Experience in cost control, inventory management and vendor coordination.
• Ability to drive culinary innovation and R&D while respecting brand identity and local preferences.
• Excellent organizational and time-management skills; perform under pressure.
• Strong communication and collaboration with ownership, management and staff.
• Formal culinary training or diploma from a recognized institute preferred.
• Prior branded restaurant/ multi-outlet experience in India, Kerala advantageous.

Responsibilities

• Oversee all kitchen operations and ensure high-quality food preparation and presentation.
• Design and update menus, standardize recipes and control portions for consistency.
• Lead, train and mentor kitchen staff; manage scheduling and staff development.
• Maintain safe, hygienic, and efficient work environment per food-safety standards.
• Monitor inventory, control food costs and coordinate with suppliers.
• Support new product development and culinary innovations aligned with brand values.
• Collaborate with management to address guest feedback and uphold reputation.

Skills

Advanced cooking techniques

Menu planning

Recipe development

Kitchen leadership

Team management

Mentoring

Scheduling

Conflict resolution

Food safety and sanitation

Cost control

Inventory management

Vendor coordination

Waste reduction

Culinary innovation / R&D

Brand alignment

Local cuisine adaptation (Kerala)

Organizational skills

Time management

Communication & collaboration

Education

Formal culinary training / diploma

Job description

Company Description

ZamZam Restaurants, established in 1979, has grown into a prominent food destination in Kerala, known for its commitment to quality and guest satisfaction. The organization emphasizes trust, truthfulness, and loyalty, focusing on consistent food quality, distinctive taste, and high standards of cleanliness. ZamZam is dedicated to providing a welcoming atmosphere and building long-term relationships with guests. Research, development, and continuous innovation are core to its culinary approach, supporting the brand promise of “Great taste in every sense.”

Role Description

The Executive Chef is a full-time, on-site role based in Trivandrum, responsible for overseeing all kitchen operations and ensuring high-quality food preparation and presentation. This role includes designing and updating menus, standardizing recipes, maintaining portion control, and ensuring consistency in taste and quality across all dishes. The Executive Chef leads, trains, and mentors kitchen staff, manages scheduling, and promotes a safe, hygienic, and efficient work environment compliant with food safety and sanitation standards. Daily responsibilities also include monitoring inventory, controlling food costs, coordinating with suppliers, and supporting new product development and culinary innovations that align with ZamZam’s brand values. The Executive Chef collaborates with management to support guest satisfaction, address feedback, and uphold the restaurant’s reputation for excellence.

Qualifications

• Strong culinary expertise, including advanced cooking techniques, menu planning, and recipe development, with a focus on quality, taste, and consistency.
• Proven kitchen leadership experience, including team management, mentoring, scheduling, and conflict resolution in a high-volume restaurant environment.
• Solid knowledge of food safety, hygiene, and sanitation standards, with experience implementing and monitoring compliance in all kitchen operations.
• Experience in cost control, inventory management, vendor coordination, and waste reduction to support efficient and profitable operations.
• Ability to drive culinary innovation and R&D, introducing new dishes and improving existing offerings while respecting brand identity and local preferences.
• Excellent organizational and time-management skills, with the ability to perform under pressure and maintain high standards during peak service hours.
• Strong communication and collaboration skills to work effectively with ownership, management, service teams, and suppliers.
• Formal culinary training or diploma from a recognized culinary institute is preferred; significant relevant experience as an Executive Chef or Senior Sous Chef will be considered.
• Prior experience in multi-outlet or branded restaurant operations in India, especially in Kerala, is an advantage.