Executive Chef: Lead Regional Indian Cuisine & Menu Innovation

VivaVibe Productions; Gujrat; On-site; PKR 4,738,000 - 6,410,000; Full time

Job summary

VivaVibe Productions seeks an Executive Chef to oversee daily kitchen operations in Gujrat, India. Lead a team of chefs to deliver exceptional dining experiences while maintaining quality and cost controls.

The ideal candidate has proven Exec Chef experience, strong leadership, and deep knowledge of Indian and international cuisine, with English fluency and the ability to manage budgets and staff under pressure.

Qualifications

• Proven experience as an Executive Chef or similar role in a high-volume restaurant or hotel setting.
• Strong knowledge of Indian cuisine and international cooking techniques.
• Ability to lead and motivate a team in a fast-paced environment.
• Excellent time management and ability to work under pressure.
• Knowledge of current food trends and ability to create dishes within budget constraints.
• Degree or certification in Culinary Arts is preferred.
• Fluency in English is required.

Responsibilities

• Create and maintain a menu reflecting regional flavors and seasonal ingredients.
• Train and mentor kitchen staff to ensure high-quality food preparation and presentation.
• Oversee inventory management, ordering, and budgeting for the kitchen.
• Ensure compliance with food safety and sanitation standards.
• Collaborate with other departments to plan and execute special events or menus.
• Stay up-to-date with industry trends and develop new dishes to enhance the menu.
• Manage hiring, scheduling, and performance evaluations for kitchen staff.

Skills

Executive Chef experience

Leadership

English fluency

Education

Culinary Arts degree

Job description

VivaVibe Productions seeks an Executive Chef to oversee daily kitchen operations in Gujrat, India. Lead a team of chefs to deliver exceptional dining experiences while maintaining quality and cost controls.

The ideal candidate has proven Exec Chef experience, strong leadership, and deep knowledge of Indian and international cuisine, with English fluency and the ability to manage budgets and staff under pressure.