Executive Chef

Job Title:
Executive Chef

Department:
Kitchen / Culinary

Job Description:
We are seeking an experienced Executive Chef to lead our kitchen operations. The successful candidate will oversee all aspects of food preparation, cooking, and plating, ensuring consistency and quality at every step. This role involves menu development, cost control, staff management, and close collaboration with front-of-house teams to enhance the overall dining experience.

Key Responsibilities:

• Oversee all kitchen operations, including food preparation, cooking, and plating, ensuring quality and consistency.
• Develop and refine menus that align with the restaurant’s vision, incorporating Indian flavors with modern techniques.
• Create and test new dishes, ensuring they meet the restaurant’s standards before introducing them to the menu.
• Maintain food cost control, inventory management, and supplier relationships.
• Hire, train, and mentor kitchen staff, fostering a strong team culture.
• Ensure kitchen cleanliness, safety, and compliance with health regulations.
• Work closely with the front-of-house team to enhance guest experience.
• Adapt menus seasonally and in response to market trends or customer feedback.
• Implement efficient kitchen operations to handle high-volume service.
• Collaborate with the bar team for food and cocktail pairings.        

Contract Duration:
Full-time, Permanent

Location of Posting:
Brookfield, CT (with potential future locations)

Experience Required:

• Minimum 5–10 years of experience in high-end or high-volume restaurants.
• Proven experience as an Executive Chef or Head Chef in a similar concept.
• Strong background in Indian cuisine and modern culinary techniques.

Salary Budget (Min-Max Range):
(Provide your range here, based on market standards and budget.)

No. of Vacancies:
1

Fresher Considered (Yes/No):
No

Education Profile:

• Graduation: Degree/Diploma in Culinary Arts or equivalent experience.
• Post-Graduation: (Optional) Additional certifications in advanced culinary techniques, food safety, or hospitality management.

Special Course:

• HACCP or food safety certification preferred.
• Knowledge of modern plating techniques and fusion cuisine a plus.

Personal Attributes:

• Passionate about food and innovation.
• Strong leadership and team-building skills.
• Highly organized and detail-oriented.
• Ability to handle pressure in a fast-paced environment.
• Adaptability to feedback and evolving menu trends.

Communication Skills:

• Excellent verbal and written communication.
• Ability to lead and instruct a team clearly.
• Strong interpersonal skills for collaborating with front-of-house and management.

Languages Known:

• English (required)
• Hindi or other Indian languages (preferred but not mandatory)

Key Competencies (Knowledge, Skills, Attitude & Behavior):

• Expertise in Indian and fusion cuisine.
• Strong knowledge of food costing and inventory management.
• Creativity in menu development and food presentation.
• Team management and conflict resolution skills.
• Understanding of restaurant financials and operational efficiencies.
• Commitment to hygiene, food safety, and industry standards.
• High energy and ability to work long hours, including nights and weekends.

Employee Benefits:

• Provident Fund: (If applicable)
• ESIC – insurance after 6 months: Can be negotiated after 1 year.
• Gratuity: No
• Bonus (Annual e.g., Diwali, Ramadan): TBD
• Bonus (Performance-based): TBD
• Incentives (Profile specific): TBD
• Holidays: Must work major holidays
• Leaves: TBD
• Office Timing: 6 days a week, 11:00 AM – 10:30 PM (Standard restaurant hours)
• 5 days/6 days week: 6 days
• Probation Period: (If applicable)
• Travelling Allowance: TBD
• Mediclaim: (If applicable)
• Free Accommodation: Yes
• Free Food/Meals: Yes
• Annual Leaves: TBD
• Tickets to home country (Every year, Every 2 years): Can be negotiated after 2 years
• Any other benefits: (If applicable)