Executive Chef / Head Chef

Location: Central Kitchen – [Insert City]
Reports To: Director
Department: Culinary / Operations

Role Overview:

We are seeking a dynamic and experienced Executive Chef / Head Chef to lead the culinary operations at Flax, a healthy food brand focused on bowls, salads, wraps, and guilt-free desserts. This leadership role will oversee Central Kitchen (CK) production, manage daily outlet operations, drive new product launches, and conduct ongoing training for outlet staff to ensure consistency, efficiency, and excellence in quality.

Key Responsibilities:Central Kitchen (CK) Management

Oversee end-to-end daily production and food prep in the Central Kitchen.
Ensure recipe adherence, portion control, hygiene standards, and timely dispatch to outlets.
Optimize production scheduling and workflow for efficiency and minimal wastage.
Coordinate with procurement and inventory teams for ingredient planning and stock control.
Outlet Operations Support

Monitor food quality, consistency, and standard operating procedures (SOPs) across all outlets.
Conduct regular kitchen audits at outlets to ensure compliance with hygiene and quality norms.
Address and resolve kitchen-related operational issues at the outlet level.
Product Innovation Launches

Lead RD for new menu items based on market trends and brand direction.
Plan and execute the production scale-up of new dishes for smooth roll-out across outlets.
Collaborate with marketing and operations for successful product launches.
Staff Training Development

Create and deliver training modules for outlet kitchen and FOH staff on new dishes, portioning, handling, and presentation.
Train new team members and upskill existing staff in both CK and outlets.
Standardize recipe documentation and ensure team adherence to SOPs.
Team Leadership Coordination

Manage and mentor CK kitchen team, including sous chefs, commis, and support staff.
Work closely with outlet managers, shift in-charges, and quality team to maintain seamless coordination.
Lead performance reviews and help build a culture of accountability and growth.
Requirements:

Minimum 6–8 years of culinary experience with at least 2–3 years in a leadership role (cloud kitchen/QSR/healthy food brand preferred).
Strong production management skills and ability to manage high-volume output.
Proven track record in product innovation, menu engineering, and operational troubleshooting.
Exceptional communication and leadership skills for team management and training.
Knowledge of food safety, hygiene standards, and FSSAI regulations.
Preferred Qualities:

Passion for healthy and clean eating concepts.
Ability to work in a fast-paced, scale-up environment.
Strong sense of ownership and attention to detail.
Tech-savvy (familiarity with POS, kitchen management software, Excel, etc.)
Job Types: Full-time, Permanent, Fresher

Pay: ₹100,000.00 - ₹120,000.00 per month

Benefits:

Paid time off
Work Location: In person Read more