Role Summary:

Lead and oversee food & beverage operations across multiple facilities and hospitality locations across India. Responsible for driving culinary excellence, food safety, operational efficiency, cost control, and standardization across all units. Unit Head Chefs at various locations will report directly to this role.

Key Responsibilities

Manage and monitor kitchen operations across all Pan India locations.
Lead, mentor, and review the performance of Unit Head Chefs.
Ensure consistent food quality, hygiene, and compliance with FSSAI and HACCP standards.
Drive menu standardization, cost optimization, inventory control, and waste reduction.
Conduct regular audits, site visits, and operational reviews.
Manage client relationships and resolve operational escalations.
Support new site mobilizations and continuous improvement initiatives.

Candidate Profile

Degree/Diploma in Hotel Management or Culinary Arts.
15+ years of experience in Kitchen Operations.
Mandatory 4-5 years of experience in Facilities Management/Food Services within the facilities industry in India.
Proven experience managing multi-location food operations and large culinary teams.
Strong knowledge of food safety, cost control, and people management.
Willingness to travel extensively across India.

Executive Chef - Facilities

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