Indian cuisine executive chef

Tabla Franchise; Orlando (FL); On-site; USD 70,000 - 100,000; Full time

Job summary

Tabla Franchise in Orlando, FL is seeking an Indian Cuisine Executive Chef to lead culinary operations for our Indian fusion concept. This full-time, on-site role oversees menu execution, daily food preparation, and consistent presentation of dishes aligned with our brand standards.

You will manage kitchen staff, train team members on recipes and techniques, monitor inventory and food costs, coordinate with vendors, and contribute to new menu development and seasonal specials.

Qualifications

• Strong expertise in Indian and South Asian cuisine, including traditional techniques and modern fusion approaches.
• Proven leadership experience in a professional kitchen as Executive or Head Chef.
• Skills in menu planning, recipe development, and maintaining consistent food quality and portion control.
• Knowledge of food safety regulations, kitchen hygiene standards, and best practices for safe food handling.
• Ability to manage and train kitchen staff, delegate tasks effectively, and foster a positive team culture.
• Inventory management, vendor coordination, and cost control to support profitability.
• Strong organizational and time-management skills to handle high-volume service and multiple responsibilities.
• Effective communication and collaboration with restaurant management and front-of-house teams.
• Flexibility to work evenings, weekends, and holidays as required in a full-service restaurant environment.
• Culinary degree or formal training is preferred; equivalent significant experience will be considered.

Responsibilities

• Lead culinary operations for Tabla’s Indian fusion concept.
• Oversee menu execution, daily food preparation, and consistent presentation of dishes aligned with Tabla’s brand standards.
• Manage kitchen staff, train team members on recipes and techniques, and ensure adherence to food safety guidelines.
• Monitor inventory and food costs, coordinate with vendors, and support new menu development and seasonal specials.
• Collaborate with management to enhance the guest experience, maintain quality, and support the restaurant’s operational and financial goals.

Skills

Indian cuisine

South Asian cuisine

South Indian

Gujarati cuisine

Education

Culinary degree / formal culinary training

Job description

Company Description

Tabla Franchise is a premium restaurant brand established in the Central Florida area, now expanding into new markets through franchise ownership opportunities. The brand focuses on fresh, flavorful, and authentic Indian fusion cuisine, offered through both full-service fine dining and fast casual concepts with a curated menu. Tabla’s vision is to propel the evolution of Indian cuisine while enabling franchisees to operate profitable businesses and maximize return on investment. The mission is to elevate Indian and South Asian cuisine and make it conveniently accessible in local communities across North America. Franchise owners receive comprehensive support, including site selection, lease negotiation, design and build-out guidance, vendor partnerships, pre-opening training, digital marketing, and ongoing operational assistance.

Role Description

The Indian Cuisine Executive Chef is a full-time, on-site role based in Orlando, FL, responsible for leading culinary operations for Tabla’s Indian fusion concept. This role oversees menu execution, daily food preparation, and consistent presentation of dishes aligned with Tabla’s brand standards. The Executive Chef manages kitchen staff, trains team members on recipes and techniques, and ensures adherence to food safety and sanitation guidelines. The role includes monitoring inventory and food costs, coordinating with vendors, and supporting new menu development and seasonal specials. The Executive Chef collaborates with management to enhance the guest experience, maintain quality, and support the restaurant’s operational and financial goals.

Qualifications

• Strong expertise in Indian and South Asian cuisine, south indian, and gujrati, including traditional techniques and modern fusion approaches.
• Proven experience in a leadership role in a professional kitchen, preferably as an Executive Chef or Head Chef.
• Skills in menu planning, recipe development, and maintaining consistent food quality and portion control.
• Knowledge of food safety regulations, kitchen hygiene standards, and best practices for safe food handling.
• Ability to manage and train kitchen staff, delegate tasks effectively, and foster a positive team culture.
• Competence in inventory management, vendor coordination, and cost control to support profitability.
• Strong organizational and time-management skills to handle high-volume service and multiple responsibilities.
• Effective communication and collaboration skills for working with restaurant management and front-of-house teams.
• Flexibility to work evenings, weekends, and holidays as required in a full-service restaurant environment.
• Culinary degree or formal training in culinary arts is preferred; equivalent significant experience will be considered.