Executive Chef - Central Kitchen at IHCL
Published date: 2026/11/07
- Location: Bengaluru , Karnataka, India
Job Responsibilities
Daily Central Kitchen Operations
• The Central Kitchen executive chef oversees and directs all operations of the production function.
• Supervises teams to ensure production targets, portion sizing, product quality and specifications are adhered to.
• Manages the production schedule and monitors the overall production output levels.
• Responsible for formulating new food production standards and SOPs.
• Responsible for defining the SOPs for in-store product delivery and make random checks to ensure adherence
• Monitors quality assurance on an overall level through conducting spot checks.
• Investigates production/quality issues in the kitchen and recommends solutions.
• Monitors and recommend ways to reduce waste production.
• Ability to operate in a set-up similar to a food production environment and may be required to work day/night shifts.
New Product Development
• Partnering with the leadership team to create the food and beverage strategies for the business
• Contribute to mid- and long-term product development that aligns with organization goals and objectives
• Collaborate with Marketing and Category manager to explore the feasibility of potential new products.
• Recommend new products and collaborate with other departments to transform food concepts into viable products.
• Work closely with team to formulate and test new recipes and improve existing recipes.
• Continuously research the market to stay ahead of consumer trends and conduct regular evaluations of new and existing products in their markets.
Financials
• Reviews financial reports and statements to determine how outlets are performing against budget and to ensure the overall central kitchen costs are kept in control
• Plan the Food Production budget in line with the organization targets and strategy.
• Analyses information, plans expenses and product costs against forecasted revenues so as to ensure that the EBITDA % is achieved on a monthly basis.
• Monitors procurement of various items based on stock levels and usage in the kitchens.
• Set standards with regards to wastage, spoilage records, consumption record
• Monitors the quality of raw materials and costs are in line with the organization targets and goals
Daily Central Kitchen Operations
• The Central Kitchen executive chef oversees and directs all operations of the production function.
• Supervises teams to ensure production targets, portion sizing, product quality and specifications are adhered to.
• Manages the production schedule and monitors the overall production output levels.
• Responsible for formulating new food production standards and SOPs.
• Responsible for defining the SOPs for in-store product delivery and make random checks to ensure adherence
• Monitors quality assurance on an overall level through conducting spot checks.
• Investigates production/quality issues in the kitchen and recommends solutions.
• Monitors and recommend ways to reduce waste production.
• Ability to operate in a set-up similar to a food production environment and may be required to work day/night shifts.
New Product Development
• Partnering with the leadership team to create the food and beverage strategies for the business
• Contribute to mid- and long-term product development that aligns with organization goals and objectives
• Collaborate with Marketing and Category manager to explore the feasibility of potential new products.
• Recommend new products and collaborate with other departments to transform food concepts into viable products.
• Work closely with team to formulate and test new recipes and improve existing recipes.
• Continuously research the market to stay ahead of consumer trends and conduct regular evaluations of new and existing products in their markets.
Financials
• Reviews financial reports and statements to determine how outlets are performing against budget and to ensure the overall central kitchen costs are kept in control
• Plan the Food Production budget in line with the organization targets and strategy.
• Analyses information, plans expenses and product costs against forecasted revenues so as to ensure that the EBITDA % is achieved on a monthly basis.
• Monitors procurement of various items based on stock levels and usage in the kitchens.
• Set standards with regards to wastage, spoilage records, consumption record
• Monitors the quality of raw materials and costs are in line with the organization targets and goals
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