Executive Chef

• Multi?cuisine & specialty outlet planning, kitchen layout & OS&E.

• Menu & SOP design, cost controls, inventory, hygiene compliance.

• Talent recruitment, team training, operations oversight.

• Food?safety (FSSAI, HACCP), audits, profitability focus.

Overview

• Industry - FOOD, HOSPITALITY, TRAVEL & TOURISM
• Functional Area - Hospitality / Hotel / Restaurant / Bar / Night Clubs
• Job Role - Chef - Others
• Employment type - Full Time
• Work Mode - In Office

Qualifications

• Any Graduate - Any Specialization
• Any Post Graduate - Any Specialization
• Any Doctorate - Any Specialization

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