Senior Sous Chef/Head Chef (India)

Executive Chef Job Description

Department:

Kitchen

Date:

November 2025

Reports To:

Chief Operating Officer/Chief Executive Officer

Purpose:

To provide the highest quality food to our customers. Efficiently manage and motivate all kitchen staff members. Innovate and develop new products. Ensure cost control and drive profitability of the company.

Indictors of Success:

§ Food reviews are consistently excellent

§ Staff are well managed, trained well and motivated. Attrition rate is low

§ Cost control goals are maintained. Company is profitable and growing

Areas of Responsibility:

Food preparation:

Ensures the highest quality of product within cost constraints by supervising and participating in the preparation of food:

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Comply with nutrition and sanitation regulations and safety standards
• Supervise the proper set up and readiness of each item on menus.
• Adhere to standards on food quality, recipes and preparation, and make sure employees comply with the same.
• Oversees the seasonings, portions and appearance of food served. Create SOPs for the same and ensure staff are well trained.
• Store unused food properly to minimise wastage, and maximise quality. Ensure staff are trained on the same.
• Create SOPs for proper sanitation practices and ensure they are followed. Final checks all delivery orders to ensure product, aspect, temperature and packaging are optimal.
• Ensure smooth collaboration between Central Kitchen operations and Outlet Kitchen operations.
• Keep in close contact with both suppliers and Outlet Kitchens to understand their needs and dynamically improve processes.
• Regularly visit all outlets to ensure all staff are trained on food preparation and quality control.
• Monitor and update inventory regularly as per SOPs. Ensure outlets are adhering to correct demand management practices to minimise wastage and stock outs.
• Cooperate and work closely with the Operations Manager, CEO, and COO to align with the company’s vision and plan at all times.
• Create current dishes for product development and continuously improve and optimise current offerings. Menu engineering should be consistently occurring, recommending discontinuing unprofitable or unpractical products, and optimising best sellers
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Knowledgeable about proper food handling procedures and regulations to ensure the safety of the food they prepare. This includes knowing how to properly store and prepare food, how to identify potential food contamination and how to properly dispose of food waste.

Reporting and management support:

Prepares reports, as requested, to develop a more informative database for improved management decision making and critical evaluation of work activities:

• Controls food costs properly by maintaining accurate records of all ingredients used for day to day, special events, caterings, and festivals.
• Control food costs by placing orders with the approved suppliers. Find new suppliers, and optimise ordering.
• Proactively use Point of Sales system to ensure proper logging of activity, as well as report generation
• Track wastage of CK and OK – proper inventory system to reduce transport – live tracking of inventory
• Understand and align with company objectives in terms of profitability and work towards saving the company money

Collaboration with fellow Employees and Management:

Provide employees with the information needed to perform their job effectively:

• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Ensure Overtime payment is merited and necessary in order to save costs.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Maintain records of payroll and attendance
• Foster a climate of cooperation and respect between co-oworkers.
• Oversee all kitchen operational areas.
• Create and supervise proper staffing guidelines.
• Orients employees to the department and provides on-the-job training on job responsibilities.
• Provide comprehensive training for all new employees, as well as for franchised employees.
• Prioritises and assigns work.
• Provides feedback to the employee and Department Manager on the employee’s work performance of job responsibilities.
• Provide suggestions and ideas to Management for improvement of operations.
• Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate.
• Emphasise the importance of hygiene
• Create SOPs and implement processes designed to streamline operations, maintain hygiene and quality control, ensure speed of assembly, and ensure proper maintenance and care is given to all kitchen equipment.

§ Create a feedback system for employees, as well as KPIs for teams to make sure they are achieving targets, while setting and monitoring performance standards for staff.

• Provide regular employee feedback for career and job improvement. Make recommendations for promotions, and discharges

General Guidelines for operations:

Creates, adheres, and ensures employees adhere to company policies and procedures:

• Attends work on time as scheduled, and makes sure employees do the same.
• Follows grooming and hygiene standards, and makes sure employees do the same.
• Ensures operating guideline for machines and equipment are followed and enforced, in order to avoid staff accidents as well as damaging of the said machines.
• Keeps the CEO/COO promptly and fully informed of all problems or unusual matters of significance.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• At all time projects a favourable image of Brand to the public.

Requirements and skills

• Proven experience as Executive Chef
• Proven experience in running multiple outlets across different cities.
• Proven QSR experience
• Experience in Middle Eastern Food is a plus
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate
• Awareness and keeping up to date with FSSAI and industry requirements

Job Types: Full-time, Permanent

Pay: ₹40,000.00 - ₹60,000.00 per month

Benefits

• Food provided
• Paid sick time

Application Question(s):

• Experience in Large batch production
• Experience in Lebanese food

Experience

• Kitchen management: 8 years (Preferred)

Language:

• English (Required)

Work Location: In person