SSL F& B Production Senior Executive

DS Group; Dadri; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

DS Group is seeking a Kitchen Executive to bridge culinary artistry with kitchen management. You will oversee day-to-day food production, ensure quality and hygiene, mentor the kitchen brigade, and assist management with cost control and menu execution.

The role demands hands-on leadership, composure under pressure, and the ability to optimize operations across multiple kitchen stations while upholding safety standards and brand guidelines.

Qualifications

• Diploma or degree in culinary arts, hospitality, or hotel management.
• 7–8 years of progressive culinary experience in a reputed hotel, fine-dining establishment, or high-volume catering setup, including 1–2 years in a senior or supervisory capacity.
• Core competencies include advanced culinary techniques, kitchen equipment handling, and food science.
• Mandatory certifications: Food Safety & Hygiene Certification (HACCP/ServSafe or local equivalent).

Responsibilities

• Execute daily food production following standardized recipes, portion guidelines and presentation standards.
• Conduct regular quality checks on raw materials, ingredients, and finished dishes to ensure optimal taste, texture, and visual appeal.
• Oversee the setup, organization and smooth functioning of kitchen stations (hot, cold, pastry, or specialized sections) prior to and during service hours.
• Ensure all food items are prepared, cooked and held at correct temperatures in compliance with food safety protocols.
• Supervise, guide and evaluate line cooks, commis chefs and kitchen stewards to ensure productivity and teamwork.
• Delegate daily prep lists, cleaning duties and opening/closing checklists effectively among kitchen staff.
• Monitor kitchen workflow during peak hours to minimize ticket times and eliminate bottlenecks.
• Address and resolve any food quality issues or operational delays on the floor.
• Monitor inventory levels and assist in daily/weekly stock counts and ordering processes.
• Implement and enforce FIFO for all inventory to maximize freshness and minimize spoilage.
• Track and record kitchen wastage and spoilage to help management maintain cost targets.
• Prevent over-production and optimize ingredient utilization through cross-utilization of stocks.
• Assist the F&B head in conceptualizing seasonal menus, buffet layouts and event catering cards.
• Maintain up-to-date recipe cards, production sheets and training logs for kitchen staff.
• Participate in kitchen briefings, tasting sessions and operational meetings.
• Assist in training new kitchen hires on brand standards, recipe execution and safety protocols.

Skills

Leadership

Time management

Quality control

Food safety

Menu development

Team mentoring

Cost control

Communication

Education

Diploma or degree in culinary arts/hospitality/hotel management

Tools

Inventory management software

MS Office

Job description

The kitchen executive plays a critical role in bridging culinary artistry with kitchen management. You will be responsible for overseeing day-to-day food production, maintaining rigorous quality and hygiene standards, mentoring the kitchen brigade, and assisting management with cost control and menu execution. This role requires a hands-on leader who can maintain composure and efficiency in a high-pressure kitchen environment.

Detailed Key Responsibilities

1. Food Production & Quality Assurance

• Execute daily food preparation and production following standardized recipes, portion guidelines, and presentation standards.
• Conduct regular quality checks on raw materials, ingredients, and finished dishes to ensure optimal taste, texture, and visual appeal.
• Oversee the setup, organization, and smooth functioning of respective kitchen stations (hot, cold, pastry, or specialized sections) prior to and during service hours.
• Ensure all food items are prepared, cooked, and held at correct temperatures in compliance with food safety protocols.

2. Kitchen Operations & Supervision

• Supervise, guide, and evaluate line cooks, commis chefs, and kitchen stewards to ensure maximum productivity and teamwork.
• Delegate daily prep lists, cleaning duties, and opening/closing checklists effectively among kitchen staff.
• Monitor kitchen workflow during peak operational hours to minimize ticket times and eliminate bottlenecks.
• Address and resolve any food quality issues or operational delays immediately on the floor.
• Monitor inventory levels of perishable and non-perishable goods, assisting in daily/weekly stock counts and ordering processes.
• Implement and enforce the FIFO (First-In, First-Out) method for all inventory to maximize freshness and minimize food spoilage.
• Track and record kitchen wastage, trimmings, and spoilage daily to help management maintain targeted food cost percentages.
• Prevent over-production and optimize ingredient utilization through creative cross-utilization of stocks.

4. Hygiene, Safety & Compliance

• Ensure strict adherence to HACCP guidelines, local health codes, and food safety regulations across all storage, prep, and cooking areas.
• Monitor personal hygiene standards of the kitchen team (proper uniforms, hairnets, handwashing protocols, and gloving).
• Conduct regular safety inspections of kitchen machinery, gas lines, exhaust hoods, and electrical appliances; report technical faults immediately.
• Maintain spotless sanitation of work stations, refrigerators, walk-in chillers, and deep-cleaning schedules.

5. Administration & Menu Development

• Assist the F&B head in conceptualizing seasonal menus, buffet layouts, and special event catering cards.
• Maintain up-to-date recipe cards, production sheets, and training logs for kitchen staff.
• Participate in periodic kitchen briefings, food tasting sessions, and operational meetings.
• Assist in training new kitchen hires on brand standards, recipe execution, and safety protocols.

Qualifications & Requirements

• Education: Diploma or degree in culinary arts, hospitality, or hotel management.
• Experience: Minimum 7 to 8 years of progressive culinary experience in a reputed hotel, fine-dining establishment, or high-volume catering setup, including at least 1–2 years in a senior or supervisory capacity.
• Core Competencies:
• Advanced knowledge of culinary techniques, kitchen equipment handling, and food science.
• Strong leadership, delegation, and conflict-resolution skills.
• Exceptional time management and the ability to work under high-stress conditions.
• Basic computer literacy (MS Office, inventory management software).
• Mandatory Certifications: Valid Food Safety & Hygiene Certification (e.g., HACCP, ServSafe, or local equivalent).