Executive Chef

Central Region
Posted 6 months ago


  • Plan and direct food preparation and culinary activities.
  • Produce extensive and complex range of South Indian authentic cuisine dishes.
  • Creative and passionate about South Indian authentic cuisine cooking.
  • Estimate food requirements and food/labour costs.
  • Train and Supervise kitchen staff’s activities.
  • Arrange for equipment purchases and repairs.
  • Rectify arising problems or complaints.
  • Give prepared plates the “final touch”.
  • Comply with nutrition and sanitation regulations and safety standards.
  • Maintain a positive and professional approach with co-workers and customers.


  • Minimum of 5 years proven working experience as an Executive/ Head Chef in an international FoodCourt.
  • Specialised in classic and contemporary South Indian cuisine.
  • Excellent record of kitchen management.
  • Ability to spot and resolve problems efficiently.
  • Capable of delegating multiple tasks.
  • Communication and leadership skills.
  • Keep up with cooking trends and best practices.

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