Executive Chef

Company Description Status Fine Dine Restaurant & Banquet is a multi-cuisine establishment known for offering Punjabi, Chinese, Mexican, Italian, Thai, and Continental dishes. The restaurant focuses on delivering high-quality food and a refined dining experience for guests seeking both traditional and contemporary flavors. With a diverse menu, the team emphasizes consistency, presentation, and taste across all cuisines. The banquet facilities support a variety of events, making it a destination for celebrations and gatherings. Team members are encouraged to uphold high culinary standards and guest service in a dynamic, fast-paced environment.
Role Description The Executive Chef is responsible for overseeing all kitchen operations, including menu planning, food preparation, and presentation across multiple cuisines. This full-time, on-site role in the Greater Ahmedabad Area involves leading and training kitchen staff, monitoring food quality and hygiene, and ensuring compliance with safety and sanitation standards. The Executive Chef will manage inventory, control food costs, and coordinate with management on menu updates, special events, and banquet offerings. Day-to-day tasks include supervising line operations during service, maintaining consistency of dishes, and collaborating with the front-of-house team to deliver an exceptional guest experience. The role also includes implementing standard recipes, optimizing workflow, and continuously improving culinary offerings based on guest feedback and market trends.
Qualifications
Strong culinary expertise in multi-cuisine cooking (e.g., Punjabi, Chinese, Mexican, Italian, Thai, and Continental) and modern plating techniques.
Proven experience in kitchen leadership, team supervision, and staff training in a high-volume restaurant or hotel environment.
Sound knowledge of food safety, hygiene practices, and local regulatory requirements, with a commitment to maintaining a clean and organized kitchen.
Ability to manage menu planning, inventory, and food cost control, including vendor coordination and quality sourcing of ingredients.
Excellent organizational, time-management, and problem-solving skills, with the ability to work under pressure and maintain consistency.
Strong communication and collaboration skills to work effectively with management, front-of-house teams, and event coordinators.
Formal culinary education or professional certification is preferred; significant relevant experience may substitute.
Prior experience as an Executive Chef, Head Chef, or Senior Sous Chef in fine dining or banquet operations is highly beneficial.

Work arrangement
No