Executive Chef

Company Description Shree Venketeshwara Restaurants Pvt Ltd is a growing hospitality organization committed to delivering high-quality dining experiences. The company focuses on authentic flavors, consistent service standards, and a welcoming environment for guests. It values operational excellence in the kitchen and dining areas, with an emphasis on food safety and hygiene. Team members are encouraged to contribute ideas, collaborate, and support continuous improvement in both cuisine and customer service.

Role Description This is a full-time, on-site Executive Chef role based in the Pune Division. The Executive Chef will oversee daily kitchen operations, including menu planning, recipe development, and food preparation to ensure consistency and quality. Responsibilities include supervising kitchen staff, organizing work schedules, training team members, and maintaining strict food safety and hygiene standards. The Executive Chef will manage inventory, control food costs, and coordinate with management to support special events, promotions, and seasonal menus. The role also requires monitoring customer feedback, adjusting menus and presentation, and supporting a positive, inclusive, and safety-focused work culture.

Qualifications

• Strong culinary expertise with proven experience leading a professional kitchen, preferably as an Executive Chef or Head Chef.
• Demonstrated ability in menu planning, recipe standardization, and maintaining consistent food quality and presentation.
• Knowledge of food safety regulations, hygiene practices, and kitchen health and safety standards.
• Experience managing kitchen staff, including training, scheduling, and performance oversight.
• Skill in inventory management, cost control, vendor coordination, and waste reduction.
• Excellent organizational, time management, and problem-solving abilities in a fast-paced environment.
• Clear and respectful communication skills, with the ability to work collaboratively with front-of-house and management teams.
• Formal culinary education or certification is preferred; equivalent practical experience will also be considered.
• Flexibility to work shifts, weekends, and holidays as required by restaurant operations.