Executive Chef For Food Courts

Rasapoorna Foods; Visakhapatnam District; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

Rasapoorna Foods seeks an Executive Chef to lead our multi-cuisine culinary operations, driving menu innovation and day-to-day management of a dine-in outlet and three kitchens. The ideal candidate will master authentic Chinese, South Indian, and Italian preparations with modern presentation and strong team leadership.

You will oversee BOH operations, inventory, procurement, and food safety while mentoring staff and ensuring high standards of quality and cost control.

Qualifications

• A minimum of 8 to 10 years of proven culinary experience, with at least 3 years in a senior leadership role (Executive or Head Chef).

Responsibilities

• Culinary Innovation & Menu Design: Develop and execute diverse menus featuring authentic Chinese, South Indian and Italian dishes.
• Oversee back-of-house functions including food prep, service execution, and station management.
• Manage inventory and procurement with reputable vendors for multi-cuisine ingredients.
• Implement and monitor strict food safety and hygiene standards.
• Hire, train, and mentor kitchen staff; design and manage duty rosters.
• Monitor budgets, labour and food costs to maximise profitability.
• Collaborate with the General Manager on financial reporting and capital expenditure.

Skills

Chinese cuisine

South Indian cuisine

Italian cuisine

Leadership

Food safety

Budgeting/cost control

POS systems

Menu design

Communication

Inventory management

Education

Culinary Arts or Hotel Management degree

Tools

Microsoft Office

Job description

Job Summary:

We are seeking a visionary Executive Chef to lead our multi-cuisine culinary operations. You will be responsible for the creative direction and day-to-day management of a dine in and 3 kitchens, ensuring exceptional standards in menu innovation, food quality, and staff leadership. The ideal candidate must demonstrate mastery in authentic preparation and modern presentation of Chinese, South Indian, and Italian dishes.

Key Responsibilities:

• Culinary Innovation & Menu Design:

• Develop and execute diverse menus featuring authentic Chinese (e.g., Szechuan, ,South Indian and Italian (e.g., handmade pasta and other specialties.
• Conduct regular menu engineering based on seasonal availability, customer feedback, and food cost analysis.
• Standardise recipes across all cuisines to ensure consistency in taste and plating.

• Kitchen Operations & Management:
• Oversee all back-of-house (BOH) functions, including food prep, service execution, and station management.
• Manage inventory and procurement by establishing relationships with reputable vendors for specialty multi-cuisine ingredients.
• Implement and monitor strict food safety, sanitation (e.g., FSSAI or and hygiene standards.

• Leadership & Team Development
• Hire, train, and mentor a diverse kitchen team, fostering a culture of excellence and teamwork.
• Design and manage efficient duty rosters to align staffing with service demands.
• Conduct pre-shift meetings to communicate daily specials and operational goals.

• Financial & Administrative Stewardship
• Manage the culinary budget, including labour and food costs, to maximize profitability.

• Track and minimize food wastage through proper storage and rotation practices.
• Collaborate with the General Manager on financial reporting and capital expenditure planning.

Required Skills & Qualifications

• Experience: A minimum of 8 to 10 years of proven culinary experience, with at least 3 years in a senior leadership role (Executive or Head Chef).

• Cuisine Mastery:
• Chinese: Expertise in wok techniques, dim sum, and regional sauces.
• South Indian: Advanced knowledge of spice blending, tempering, and traditional rice-based preparations.
• Italian: Proficiency in authentic sauces, pasta doughs, and Mediterranean flavor profiles.
• Education: A degree or diploma in Culinary Arts or Hotel Management from a recognised institution.
• Soft Skills: Strong leadership, exceptional communication, and the ability to stay level-headed in a fast-paced environment.
• Technical Skills: Proficiency in POS systems and Microsoft Office for inventory and budget tracking.

Working Conditions

• Willingness to work long hours, including nights, weekends, and holidays if needed.