Kitchen Executive - Modern Indian Cuisine

EHV International; Mumbai; On-site; INR 500,000 - 900,000; Full time

Job summary

EHV International in Mumbai seeks a Kitchen Executive – Modern Indian Cuisine to lead day-to-day kitchen operations in a bustling, on-site role. You will plan menus, supervise prep, and ensure dishes meet brand standards for taste, presentation and quality.

You will train kitchen staff, coordinate with front-of-house and management, maintain strict hygiene and inventory controls, and contribute to cost management and new dish development to enhance guest satisfaction.

Qualifications

• Strong skills in food preparation and cooking.
• Commitment to hygiene and food safety standards.
• Effective communication to coordinate with teams and departments.
• Customer service orientation and understanding of guest experience impact.
• Previous supervisory or senior kitchen experience.
• Ability to train, mentor and manage a diverse kitchen team.
• Knowledge of inventory management and portion control for cost awareness.

Responsibilities

• Oversee day-to-day kitchen operations for a modern Indian cuisine concept.
• Plan and execute menus aligned with brand standards.
• Supervise food prep and cooking to ensure quality in taste and presentation.
• Lead, train and motivate kitchen staff; coordinate with FOH and management.
• Maintain hygiene, safety and inventory controls across shifts.
• Support new dish development and monitor kitchen costs.
• Foster a collaborative, guest‑centric work environment.

Skills

Food prep & cooking

Hygiene & food safety

Effective communication

Customer service

Supervisory experience

Team leadership

Inventory & cost awareness

Education

Culinary diploma or formal training

Job description

Role Description

The Kitchen Executive – Modern Indian Cuisine is a full-time, on-site role based in Mumbai, responsible for overseeing day-to-day kitchen operations within a contemporary Indian dining concept. The role includes planning and executing menus, supervising food preparation and cooking, and ensuring dishes consistently meet brand standards for taste, presentation and quality. The Kitchen Executive will lead and train kitchen team members, coordinate with front-of-house and management to support smooth service, and maintain strict hygiene, safety and inventory controls. This position also involves supporting new dish development, monitoring kitchen costs, and contributing to a positive, collaborative work environment that enhances guest satisfaction.

Qualifications

• Strong skills in Food Preparation and Cooking, with a focus on modern Indian cuisine and high-volume restaurant operations.
• Demonstrated commitment to Hygiene, food safety standards and compliance with relevant health regulations.
• Effective Communication skills to coordinate with team members, management and other departments.
• Customer Service orientation, with an understanding of how kitchen quality and efficiency impact the guest experience.
• Previous experience in a supervisory or senior kitchen role within a reputable restaurant or hotel.
• Ability to train, mentor and motivate a diverse kitchen team, and manage shifts in a fast-paced environment.
• Knowledge of inventory management, portion control and cost-awareness in kitchen operations.
• Culinary diploma or formal training in culinary arts or hotel management is preferred.