SSL F& B Production Senior Executive

PeopleStrong; India; On-site; INR 720,000 - 1,100,000; Full time

Job summary

DS Charitable Trust in Noida is seeking a Kitchen Executive to manage day-to-day food production, uphold quality standards, and mentor kitchen staff. The role requires strong leadership, HACCP knowledge, and hands-on supervision in a fast-paced environment.

You will collaborate with the F&B Head to maintain menu execution, cost control, and timely service while ensuring compliance with safety regulations and company standards. Experience in Indian or North Indian cuisine is preferred.

Qualifications

• Diploma or degree in culinary arts, hospitality, or hotel management.
• 7–11 years of progressive culinary experience in reputed hotels or high-volume catering.
• Mandatory certifications in Food Safety & Hygiene (HACCP/ServSafe or local equivalent).

Responsibilities

• Oversee day-to-day food production and ensure adherence to recipes, portions, and presentation.
• Supervise kitchen staff, delegate prep lists, and manage opening/closing duties.
• Maintain inventory control, FIFO method, and monitor wastage to optimize food costs.
• Ensure HACCP compliance and strict hygiene standards across storage, prep, and cooking areas.
• Assist in menu development, training, and coordination with F&B leadership.

Skills

Leadership

Kitchen Management

Quality Control

Food Safety

Cost Control

Education

Diploma Course - Others

Tools

MS Office

Inventory management software

Job description

• DS Group>Dharampal Satyapal Charitable Trust>DS CHARITABLE TRUST>DS CHARITABLE TRUST>DS CHARITABLE TRUST-[SARAL SATYA LEGACY,GR. NOIDA]-OQ>DS CHARITABLE TRUST-[SARAL SATYA LEGACY,GR. NOIDA]-OQ>Others>OPERATIONS>OPERATIONS
• India

Posted On 07 Oct 2026

End Date 06 Nov 2026

Required Experience 7 - 11 years

Basic Section

No. Of Openings 1

Cadre O1

Band 13

Organisational

Group DS Group

Entity Dharampal Satyapal Charitable Trust

SBU DS CHARITABLE TRUST

SBU Category DS CHARITABLE TRUST

Unit DS CHARITABLE TRUST-[SARAL SATYA LEGACY,GR. NOIDA]-OQ

Unit Type Others

Department OPERATIONS

Function OPERATIONS

Country India

State UTTAR PRADESH

City Noida

City Category A

Skills

Skill

Education

Diploma Course - Others

Working Language

Job Description

Position Overview

• Department: Food & Beverage (Culinary / Production)
• Reports To: F&B Head/Executive Chef
• Specialty: Indian or North Indian cuisine or regional expertise

Role Summary:

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 set-up, 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: Minimum7 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).

Working Conditions & Physical Demands

• Ability to work flexible shifts, including early mornings, late nights, weekends, and holidays, or absence of CDPs to support kitchen staff