Job Description
Job Title: Founding Executive Chef / Corporate Chef About the Role We are building a premium restaurant brand with plans to expand into a multi-location chain. We are looking for a highly skilled, passionate, and entrepreneurial Executive Chef who can establish our culinary identity, create standardized systems, and lead kitchen operations as we grow. Key Responsibilities Develop and execute a high-quality, scalable menu. Create and standardize recipes, portion sizes, and presentation guidelines. Train and mentor kitchen staff to maintain consistency across all locations. Establish kitchen SOPs, hygiene standards, and food safety practices. Manage food costing, inventory, procurement, and wastage control. Ensure consistent taste, quality, and customer satisfaction. Lead menu innovation and seasonal product development. Support future restaurant openings and chef training programs. Required Culinary Expertise The candidate must have strong hands-on experience in: North Indian Cuisine Punjabi, Mughlai, and regional Indian dishes Curries, gravies, kebabs, biryanis, and specialty breads Chinese Cuisine Indo-Chinese appetizers and main courses Sauces, wok cooking, noodles, fried rice, and fusion concepts Vegetarian Indian Cuisine Traditional and modern vegetarian preparations Specialty paneer dishes, vegetable curries, and regional vegetarian menus Jain Cuisine Complete understanding of Jain food principles Ability to create flavorful Jain alternatives without onion, garlic, or restricted ingredients South Indian Cuisine Dosa, idli, uttapam, vada, sambhar, chutneys South Indian main course and specialty dishes Fast Food & Café Menu Burgers, sandwiches, wraps, pizzas Snacks, street-food-inspired items, and quick-service concepts Tandoor & Grilling Tandoori breads and kebabs Live grilling techniques Vegetarian and non-vegetarian barbecue preparations Beverages Mocktail creation and menu development Milkshakes, smoothies, cold beverages, and specialty drinks Additional Skills Menu engineering and food innovation Kitchen team leadership Vendor and procurement management Food cost control and profitability management Strong understanding of hygiene and food safety standards Experience in restaurant openings is highly preferred Ability to build systems that can be replicated across multiple outlets Experience Requirements 8+ years of professional culinary experience Minimum 3 years in a Head Chef, Executive Chef, or Kitchen Management role Experience in multi-cuisine restaurants preferred Experience in restaurant setup and brand development is a major advantage Personal Qualities Leadership mindset Strong work ethic and discipline Passion for innovation and quality Ability to work as a long-term strategic partner in building a restaurant chain Excellent communication and team management skills Vision We are not looking for a chef to simply run a kitchen. We are seeking a culinary leader who wants to help build a respected restaurant brand and grow with the company over the long term.