Senior Executive Chef

1. Menu Planning & Development

• Design and update menus according to seasonal availability, customer preferences, and market trends.
• Incorporate Indian regional cuisines as well as international dishes depending on the target clientele.
• Ensure variety, innovation, and profitability in menu items.

2. Kitchen Management

• Supervise and coordinate all kitchen staff including sous chefs, line cooks, commis, and kitchen helpers.
• Ensure food is prepared to high standards in terms of taste, presentation, and hygiene.
• Maintain quality control and consistency across all dishes.

3. Staff Training & Development

• Recruit, train, and mentor kitchen staff.
• Promote skill development, efficiency, and culinary excellence.
• Evaluate performance and conduct regular appraisals.

4. Budgeting & Cost Control

• Plan and control kitchen budget including food cost, labor cost, and overheads.
• Monitor inventory and reduce wastage.
• Negotiate with vendors and maintain good supplier relationships.

5. Compliance & Hygiene

• Ensure adherence to FSSAI regulations and health/safety standards.
• Implement HACCP (Hazard Analysis and Critical Control Points) practices.
• Conduct regular audits and inspections.

6. Guest Interaction & Customization

• Occasionally interact with guests for feedback or to offer personalized dining experiences.
• Handle special dietary requests, allergies, or themed meals.

7. Event & Banquet Planning

• Plan and execute large-scale events, weddings, and banquets.
• Coordinate with event planners and front-of-house staff for smooth service.

8. Strategic Planning & Innovation

• Research global and Indian culinary trends to keep the restaurant competitive.
• Develop signature dishes or specialty items to build brand identity.
• Adapt to new technologies in cooking and kitchen management.

9. Sustainability & Sourcing

• Promote sustainable practices such as using local and organic produce.
• Reduce the carbon footprint of the kitchen through waste reduction and energy-efficient practices.

Specific Indian Context Considerations

• Manage regional diversity in food preferences (veg/non-veg, religious restrictions like Jain food, halal, etc.).
• Accommodate local festivals, rituals, and wedding customs.
• Balance traditional Indian cooking techniques with modern presentation and fusion trends.