Executive Chef / Head Chef

Job description

What you will do

• Pre-Opening & Kitchen Setup
• Finalise the opening menu of approximately 40–45 dishes across tiffin, thali, and à la carte formats in collaboration with the founder.
• Conduct tasting trials and complete recipe costing for every dish.
• Develop standardised recipe cards with ingredient quantities, preparation methods, yield, and plating photographs.
• Commission kitchen equipment and establish workflows for the South Indian section, bulk kitchen, live dosa/idli counter, and tea/filter coffee counter.
• Recruit, train, and roster the kitchen team; conduct trial cooking sessions before launch.
• Establish supplier relationships for vegetables, meat, seafood, rice, lentils, spices, dairy, and specialty Andhra/Ganjam ingredients.
• Menu, Food Quality & Authenticity
• Deliver authentic Andhra and Ganjam home-style flavours across vegetarian and non-vegetarian menus.
• Oversee preparation of podis, pachadis, pickles, pappu, pulusu, rasam, sambar, curries, fries, biryani, seafood dishes, and tiffin items.
• Supervise batter grinding and fermentation, and conduct daily quality checks of chutneys, sambar, and podis.
• Ensure consistent taste, portion sizes, and presentation across tiffin, thali, à la carte, takeaway, and delivery.
• Introduce seasonal specials and festival thalis.
• Hotel Kitchen Operations
• Manage breakfast, in-room dining, and group meals for hotel guests from the shared kitchen.
• Ensure hotel food production is coordinated without affecting restaurant service quality or speed.
• Kitchen Operations & Team Leadership
• Lead the Sous Chef, cooks, commis, and stewarding team.
• Plan shifts and kitchen manpower for breakfast, lunch/dinner rushes, and delivery orders.
• Conduct daily briefings, mise-en-place checks, and supervise the pass during service.
• Maintain smooth coordination with service staff and management.
• Cost Control, Purchasing & Hygiene
• Achieve food cost targets through recipe costing, portion control, yield testing, and waste tracking.
• Manage indents, receiving, FIFO, and monthly inventory.
• Prepare daily and monthly kitchen reports, including food cost and wastage updates.
• Maintain FSSAI-compliant kitchen practices, including temperature logs, cleaning schedules, pest control, and staff medical records.
• Ensure strict segregation and safe handling of raw meat and seafood, separate from vegetarian ingredients.

Job details

How to apply

Apply through this page and a consultant will come back to you within one working day. You can also send your CV directly and we will match you against this and other live mandates. Alliance never charges candidates a fee.