Executive Chef

Location: Arera Club, Bhopal

Department: Food & Beverage / Kitchen

Reports To: Club Management / BBC Management

Experience: Minimum 5–7 years in a similar senior kitchen management role

Job PurposeThe Executive Chef will be responsible for the overall management and performance of the Arera Club kitchen, overseeing all food production and kitchen operations across the restaurant, banquets, events and coffee lounge.

The role combines culinary leadership, team management, kitchen operations, food cost control, stores management and commercial responsibility. The Executive Chef will be accountable for maintaining high standards of food quality and service while ensuring that the kitchen operation meets its revenue and profitability targets and remains commercially sustainable.

• Key Responsibilities1. Overall Kitchen ManagementTake complete responsibility for the day-to-day functioning of the entire kitchen.
• Oversee the Indian, Continental, bakery/snacks and coffee lounge operations, as applicable.
• Ensure smooth coordination between the kitchen, service team and club management.
• Plan kitchen operations according to restaurant covers, banquet bookings and club events.
• Ensure the kitchen is adequately prepared for both regular service and large-volume functions.
• 2. Restaurant & Banquet OperationsOversee food production for à la carte restaurant service, club functions, banquets and special events.
• Plan menus and production requirements according to expected business volumes.
• Ensure consistent food quality, taste, presentation and portion control.
• Personally supervise important banquets and high-volume events.
• Ensure timely food dispatch during peak restaurant and banquet service.
• Work closely with the service team to resolve guest complaints and operational issues.
• 3. Coffee LoungeOversee the food and beverage production requirements of the Coffee Lounge.
• Ensure consistency in snacks, desserts, beverages and other lounge offerings.
• Develop and maintain appropriate menus based on customer demand and commercial viability.
• Monitor quality, presentation and speed of service.
• 4. Team Leadership & ManpowerLead, train and supervise the complete kitchen team.
• Prepare appropriate staff deployment and shift schedules.
• Ensure adequate manpower for restaurant and banquet requirements.
• Set clear responsibilities and performance standards for chefs, commis, kitchen assistants and stewards.
• Conduct regular team briefings and training.
• Maintain discipline, grooming, hygiene and professional conduct within the kitchen.
• Identify training requirements and develop team members for greater responsibility.
• 5. Menu Planning & Product DevelopmentDevelop and maintain menus across restaurant, banquet and coffee lounge operations.
• Introduce new dishes and seasonal offerings where commercially appropriate.
• Ensure recipes, portion sizes and plating standards are documented and followed.
• Review menu performance and recommend changes based on sales, food cost, guest feedback and profitability.
• Work with management on special menus, festivals, club events and promotional offerings.
• 6. Cost Control & Commercial ResponsibilityTake ownership of food cost and kitchen operating costs.
• Work with management to establish and achieve agreed monthly revenue targets.
• Monitor food cost, wastage, portion control and production efficiency.
• Ensure menus are commercially viable and contribute to the overall sustainability of the operation.
• Review sales and food cost performance regularly and take corrective action where required.
• Minimise wastage, overproduction and unnecessary purchasing.
• Identify opportunities to improve kitchen productivity and profitability.
• Work with the management team to ensure that the kitchen supports the overall F&B revenue and profitability targets of the Club.
• 7. Stores & Inventory ManagementOversee the complete kitchen stores and inventory process.
• Ensure appropriate stock levels are maintained for restaurant and banquet requirements.
• Supervise receiving, storage, labelling and issue of food products.
• Ensure proper FIFO/FEFO practices.
• Conduct and supervise regular stock counts.
• Monitor high-value and high-consumption ingredients closely.
• Coordinate with purchasing and management to ensure timely procurement.
• Reduce stock variance, pilferage and wastage.
• 8. Food Safety & HygieneEnsure strict compliance with all applicable food safety, hygiene and sanitation standards.
• Maintain high standards of personal hygiene and kitchen cleanliness.
• Ensure correct food storage and temperature control.
• Conduct regular checks of refrigerators, freezers, workstations and cooking equipment.
• Ensure all staff follow established kitchen SOPs.
• Maintain required records and documentation.
• 9. Maintenance & EquipmentEnsure all kitchen equipment is maintained and used correctly.
• Report breakdowns and maintenance requirements promptly.
• Ensure proper cleaning and preventive maintenance of kitchen equipment.
• Work with management to identify equipment requirements and operational improvements.

Performance Expectations / KPIsThe Executive Chef will be evaluated on:

• Achievement of agreed monthly F&B/kitchen revenue targets
• Food cost percentage and gross margin
• Kitchen profitability and operational sustainability
• Food quality and consistency
• Banquet execution and guest satisfaction
• Restaurant service efficiency
• Coffee Lounge performance
• Food wastage and stock variance
• Inventory and stores control
• Hygiene and food safety standards
• Staff productivity, discipline and retention
• Menu performance and product development
• Timely and efficient execution of club events

Candidate ProfileThe ideal candidate should be:

• An experienced Executive Chef / Head Chef / Chef de Cuisine with strong operational experience.
• Experienced in managing restaurants as well as banquet operations.
• Comfortable managing a sizeable kitchen team.
• Strong in Indian and Continental kitchen operations, with an understanding of café/coffee lounge requirements.
• Commercially aware and comfortable working with revenue, food cost and profitability targets.
• Strong in team leadership, discipline and training.
• Organised and capable of planning for both daily operations and large events.
• Hands-on when required and willing to lead from the front during busy services.
• Comfortable working in a club environment where restaurant, banquet and member events can operate simultaneously.

Key ObjectiveThe Executive Chef is expected to take complete ownership of the kitchen operation, ensuring that Arera Club delivers consistently high-quality food and service while maintaining strong cost control, efficient team management and sufficient revenue generation to make the F&B operation commercially sustainable.