Executive Head Chef

Gourmet Investments; Mumbai City; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

Gourmet Investments in Mumbai is seeking a senior kitchen leader to manage and mentor the culinary team, ensuring top-notch food quality and operational excellence.

You will oversee staff rostering, training, and performance, while controlling food costs and inventories and enforcing stringent safety standards across all kitchen stations. A strong background in culinary mastery and leadership is essential for success.

Qualifications

• Staff management: hire, train, schedule, and mentor kitchen workers.
• Quality control: inspect prep work and final plates to maintain taste, safety, and consistency.
• Cost & inventory control: manage budgets, order supplies, and reduce kitchen waste.
• Safety compliance: enforce health, hygiene, and sanitation rules.
• Culinary mastery: advanced cooking skills and deep knowledge of food safety and kitchen operations.
• Leadership: strong communication and motivational skills to run a high-pressure team.
• Business acumen: experience with food cost percentages, inventory software, and financial planning.
• Experience: usually 10+ years of kitchen experience, including prior work as a sous chef or chef de cuisine.

Responsibilities

• Hire, train, schedule, and mentor kitchen workers like sous chefs and line cooks.
• Inspect prep work and final plates to maintain taste, safety, and consistency.
• Manage food and labor budgets, order supplies, and reduce kitchen waste.
• Enforce strict health, hygiene, and sanitation rules.
• Advanced cooking and deep knowledge of food safety and kitchen operations.
• Strong communication and motivational skills to run a high-pressure team.
• Experience with food cost percentages, inventory software, and financial planning.
• Usually 10+ years of kitchen experience, including prior work as a sous chef or chef de cuisine.

Skills

Staff Management

Quality Control

Cost & Inventory Control

Safety Compliance

Culinary Mastery

Leadership

Business Acumen

Experience (10+ years)

Job description

• Staff Management: Hire, train, schedule, and mentor kitchen workers like sous chefs and line cooks.
• Quality Control: Inspect prep work and final plates to maintain taste, safety, and consistency.
• Cost & Inventory Control: Manage food and labor budgets, order supplies, and reduce kitchen waste.
• Safety Compliance: Enforce strict health, hygiene, and sanitation rules
• Culinary Mastery: Advanced cooking skills and deep knowledge of food safety and kitchen operations.
• Leadership: Strong communication and motivational skills to run a high-pressure team.
• Business Acumen: Experience with food cost percentages, inventory software, and financial planning.
• Experience: Usually 10+ years of kitchen experience, including prior work as a sous chef or chef de cuisine