Executive Chef - Mughlai Cuisine

Key Responsibilities

Culinary Expertise & Menu Development
• Develop, prepare, and oversee the execution of authentic Mughlai cuisine using traditional cooking methods, spices, ingredients, and presentation techniques.
• Design, plan, and continuously enhance high-quality menus that balance authenticity, innovation, profitability, and customer preferences.
• Create and standardize recipes, cooking procedures, and portion controls to ensure consistency in flavour, quality, and presentation.
• Introduce seasonal specialties, signature dishes, and promotional menus while preserving the culinary heritage of Mughlai gastronomy.
• Ensure the preparation of specialty dishes including biryanis, kebabs, curries, tandoori items, traditional breads, rice dishes, and desserts.

Kitchen Management & Operations
• Lead and oversee all kitchen operations, including food preparation, cooking, plating, presentation, inventory management, and production planning.
• Supervise, train, and mentor kitchen personnel, including Sous Chefs, Demi Chef, Commis Chefs, and Kitchen Assistants, in authentic Mughlai culinary techniques.
• Establish and enforce kitchen Standard Operating Procedures (SOPs), ensuring operational efficiency and consistency.
• Monitor food quality, portion control, food costs, inventory levels, and purchasing activities to achieve budget and profitability targets.
• Source, evaluate, and manage specialty ingredients, spices, and products required for authentic Mughlai cuisine.
• Minimize food wastage and optimize resource utilization through effective inventory and production control.
• Ensure all kitchen equipment is properly maintained and operated according to safety standards.

Quality, Compliance & Food Safety
• Ensure full compliance with HACCP, HALAL requirements, food safety regulations, sanitation standards, and local health authority requirements.
• Conduct regular quality assurance checks on ingredients, preparation processes, and finished products.
• Maintain the highest standards of cleanliness, hygiene, and workplace safety throughout all kitchen operations.
• Ensure proper storage, handling, and traceability of food products in accordance with regulatory requirements.

Leadership & Customer Experience
• Lead, motivate, and inspire the culinary team while fostering a positive, disciplined, and performance-driven work environment.
• Collaborate closely with management and front-of-house teams to ensure seamless service delivery and exceptional guest experiences.
• Address guest feedback, special requests, and food-related concerns professionally and promptly.
• Contribute to the restaurant's strategic growth through menu innovation, culinary excellence, and continuous improvement initiatives.

Required Skills & Qualifications

Experience
• Minimum 5 years of professional culinary experience, including at least 4 years in a senior leadership role such as Executive Chef, Head Chef, or Sous Chef.
• Proven experience in preparing and managing authentic Mughlai cuisine in reputable restaurants, hotels, or catering establishments.
• Demonstrated expertise in traditional cooking techniques, menu development, recipe standardization, and kitchen management.

Knowledge & Technical Skills
• Extensive knowledge of Mughlai culinary traditions, ingredients, spices, and cooking methods.
• Advanced proficiency in preparing biryanis, kebabs, curries, tandoori dishes, traditional breads, and specialty regional dishes.
• Strong understanding of food costing, inventory control, procurement, kitchen operations, and menu engineering.
• Comprehensive knowledge of HACCP, HALAL standards, food safety regulations, and kitchen hygiene practices.

Soft Skills
• Strong leadership, coaching, and team development capabilities.
• Excellent communication and interpersonal skills.
• Ability to perform effectively under pressure in a fast-paced environment.
• Strong organizational, planning, and time-management skills.
• Creative mindset with a passion for culinary excellence and innovation.

Education & Certification
• Culinary Degree with a minimum of 3 years' relevant experience, or Culinary Diploma with a minimum of 5 years' relevant experience, from a recognized institution.
• Relevant culinary, food safety, hygiene, or technical certifications.