Executive Chef

Location: Jaipur, Rajasthan

Number of Outlets: 5

Department: Food & Beverage – Kitchen

Reporting To: Head of Operations / Management

1. Position Summary

We are seeking an experienced and highly skilled Executive Chef to lead and oversee the culinary operations across all Town Coffee outlets. The Executive Chef will be responsible for maintaining consistent food quality, developing menus, controlling food costs, ensuring food safety and hygiene standards, training kitchen teams, and implementing standardised kitchen procedures across all outlets.

The ideal candidate should have strong leadership abilities, commercial awareness, multi-outlet kitchen management experience, and a passion for delivering high-quality food and operational excellence.

2. Key Responsibilities

A. Kitchen Operations

• Oversee the complete kitchen operations across all Town Coffee outlets.
• Ensure smooth, efficient and disciplined kitchen operations.
• Establish and maintain standard operating procedures (SOPs) for all kitchen activities.
• Ensure consistent taste, presentation, portion size and quality across all outlets.
• Monitor daily kitchen performance and resolve operational issues promptly.
• Coordinate with Outlet Managers and F&B Management for smooth operations.

B. Menu Planning & Development

• Develop, review and improve food menus in line with the brand concept and customer preferences.
• Introduce new dishes, seasonal products and innovative offerings.
• Conduct menu trials and tasting sessions before launching new products.
• Standardise recipes and preparation methods across all outlets.
• Maintain proper recipe cards with ingredients, quantities, preparation methods and portion sizes.

C. Food Cost & Inventory Control

• Develop and maintain food cost standards for all menu items.
• Monitor food consumption, wastage, spoilage and variance.
• Control food cost through proper purchasing, portion control and production planning.
• Coordinate with the Purchase and Central Store teams regarding food requirements.
• Monitor inventory levels and ensure proper stock rotation using FIFO/FEFO principles.
• Conduct regular checks of high-value and high-consumption ingredients.
• Analyse food cost reports and take corrective action where required.

D. Quality Control

• Conduct regular quality audits across all outlets.
• Ensure food is prepared and served according to approved recipes and standards.
• Monitor raw material quality and reject substandard products.
• Ensure proper storage, temperature control and handling of food items.
• Maintain consistency in plating and presentation.

E. Food Safety & Hygiene

• Ensure strict compliance with FSSAI requirements and company food safety standards.
• Implement and monitor GMP, GHP and HACCP-based practices.
• Ensure proper personal hygiene, uniform and PPE compliance within the kitchen.
• Monitor cleaning and sanitation of kitchen equipment and work areas.
• Ensure proper temperature logs, pest-control practices and food storage procedures.
• Conduct regular hygiene inspections and corrective-action follow-ups.

F. Team Management & Training

• Lead, supervise and motivate the complete kitchen team.
• Recruit and evaluate kitchen personnel in coordination with HR and Management.
• Develop training programs for chefs, sous chefs and kitchen staff.
• Conduct regular training on recipes, hygiene, safety, equipment and SOPs.
• Prepare manpower requirements and kitchen duty structures.
• Evaluate employee performance and provide regular feedback.
• Identify high-performing employees and develop them for future leadership positions.

G. Production Planning

• Prepare daily and weekly production plans based on sales forecasts and outlet requirements.
• Ensure appropriate preparation levels to avoid overproduction and wastage.
• Coordinate with outlet teams regarding special events, promotions and high-volume periods.
• Ensure timely preparation and dispatch of central/pre-prepared products wherever applicable.

H. Cost Saving & Productivity

• Identify opportunities to reduce food wastage and operational costs without compromising quality.
• Analyse recipe costs and recommend suitable alternatives where commercially appropriate.
• Improve kitchen productivity through better processes, equipment utilisation and manpower planning.
• Monitor breakage, wastage and abnormal consumption.

I. Kitchen Equipment & Maintenance

• Ensure proper use, cleaning and maintenance of kitchen equipment.
• Coordinate with the Engineering/Maintenance team for equipment breakdowns.
• Recommend new equipment or process improvements where required.
• Ensure kitchen equipment is operated safely and efficiently.

J. Reporting & Management Coordination

• Prepare and review kitchen performance reports.
• Monitor food cost, wastage, consumption and production reports.
• Present operational observations and improvement plans to management.
• Work closely with HR, Purchase, Finance, Central Store and Operations teams.
• Participate in management meetings and contribute to business and menu strategy.

3. Key Performance Indicators (KPIs)

The Executive Chef will be evaluated primarily on:

• Food Cost %
• Food Wastage %
• Food Quality & Consistency
• Customer Feedback & Complaints
• Recipe & Portion Compliance
• Kitchen Hygiene & Food Safety Audit Scores
• Inventory Variance
• Kitchen Productivity
• Staff Training & Retention
• New Menu Development
• Reduction in Wastage and Operational Costs
• Compliance with SOPs across all outlets

4. Candidate Profile

Education: Diploma/Degree in Hotel Management, Culinary Arts or equivalent qualification.

Experience: Minimum 8–12 years of relevant culinary experience, preferably including experience as an Executive Chef, Corporate Chef, Head Chef or similar senior position in a multi-outlet restaurant/café/hospitality operation.

Desired Skills

• Strong leadership and team-management skills
• Excellent knowledge of Indian and Continental cuisine
• Menu planning and recipe development
• Strong understanding of food costing
• Inventory and wastage control
• Food safety and hygiene knowledge
• Multi-outlet kitchen management
• Staff training and development
• Good communication and coordination skills
• Strong problem-solving and decision-making ability
• Commercial understanding of restaurant operations

5. Authority & Accountability

The Executive Chef will have overall responsibility for culinary standards and kitchen performance across all Town Coffee outlets and will be accountable for ensuring:

Quality | Cost | Hygiene | Consistency | Productivity | Training | Food Safety

The position requires regular visits to all outlets and active involvement in maintaining and improving kitchen standards across the organisation.