Executive Chef

Food Overloaded is a vibrant, multi-cuisine restaurant built around our philosophy, “Feels Like Home.” We bring together great food, warm hospitality, and memorable dining experiences for our guests. Alongside our restaurant operations, we also cater to private celebrations, corporate events, and special occasions through our catering brand, Let’s Party by FO.
We are looking for an experienced, passionate, and commercially minded Executive Chef to lead our kitchen operations, build a high-performing culinary team, and maintain exceptional standards of food quality, consistency, hygiene, and profitability.
Key Responsibilities
1. Kitchen Leadership & Team Management
* Lead and manage the entire kitchen team, including departmental chefs and kitchen staff.
* Plan staff schedules, allocate responsibilities, and ensure smooth daily operations.
* Train, mentor, and develop team members while building a disciplined, accountable kitchen culture.
* Manage recruitment, onboarding, performance, and staff retention.
2. Food Quality & Menu Development
* Maintain consistent taste, presentation, portion sizes, and quality across all dishes.
* Develop new dishes, improve existing recipes, and contribute innovative menu ideas.
* Standardise recipes, preparation methods, plating, and kitchen processes.
* Ensure timely food preparation and service during peak hours and special events.
3. Food Costing & Profitability
* Monitor food costs, recipe costing, portion control, and kitchen wastage.
* Maintain appropriate inventory levels and minimise spoilage and unnecessary consumption.
* Manage vendor coordination, ingredient quality, procurement, and stock reconciliation.
* Work towards improving kitchen profitability without compromising food quality.
4. Hygiene, Safety & Compliance
* Maintain the highest standards of kitchen hygiene, sanitation, and food safety.
* Ensure proper food storage, temperature control, labelling, FIFO, and cleaning schedules.
* Maintain compliance with applicable FSSAI requirements and internal operating procedures.
5. Restaurant & Catering Operations
* Oversee kitchen execution for restaurant service and off-site catering events.
* Plan production, manpower, procurement, and dispatch for catering orders.
* Ensure consistent food quality, presentation, and timely delivery across all service formats.
* Coordinate closely with the restaurant management and service teams.
6. Systems & Operational Excellence
* Develop and implement SOPs for food preparation, storage, cleaning, and inventory management.
* Monitor kitchen performance through food-cost reports, wastage records, and operational checks.
* Introduce efficient workflows to improve productivity, consistency, and service speed.
Candidate Requirements
* Minimum 6 years of professional kitchen experience, with proven experience in a senior kitchen leadership role preferred.
* Strong knowledge of multi-cuisine restaurant operations, including Continental, café-style, Indian, and Pan-Asian preparations.
* Demonstrated expertise in team leadership, menu development, recipe standardisation, and food costing.
* Strong understanding of inventory control, vendor management, food safety, and kitchen SOPs.
* Experience managing high-volume restaurant service and catering operations will be an advantage.
* Excellent organisational, communication, problem-solving, and people-management skills.
* A hands-on approach, commercial awareness, and a passion for culinary excellence.

Work arrangement
No