Executive Chef

<b>Company Description</b> First Fiddle Restaurants, formerly known as The Lazeez Affaire Group, is a leading innovator in India's hospitality industry, known for shaping the fine dining and nightlife culture since 1999. With popular brands such as Lord of the Drinks, Tamasha, The Flying Saucer Café, and Teddy Boy, the group caters to diverse, cosmopolitan tastes. The company operates 25+ outlets across major metropolitan cities including New Delhi, Mumbai, and Pune, serving over 500,000 guests each month. First Fiddle has received numerous awards from organizations such as Times Nightlife, GQ, and the Indian Restaurant Awards, recognizing its impact and excellence. Led by Managing Director Priyank Sukhija, a recipient of the "Restaurateur of the Year" award, the group continues to expand and refine its casual dining experiences.<br /><b>Role Description</b> The Executive Chef is a full-time, on-site role based in Mani Majra, responsible for overseeing all culinary operations for the assigned outlet(s). This role involves designing and updating menus, ensuring high-quality food preparation and presentation, and maintaining consistent taste and standards across all dishes. The Executive Chef manages kitchen staff, coordinates scheduling, trains team members on recipes and safety protocols, and fosters a collaborative, respectful work environment. Daily responsibilities include monitoring inventory, controlling food costs, enforcing hygiene and food safety regulations, and working closely with management to support guest satisfaction and brand standards. The Executive Chef also contributes to new concept development, special events, and seasonal promotions aligned with First Fiddle's brand identity.<br /><b>Qualifications<br /></b><br /><ul><li>Strong culinary expertise, including menu planning, recipe development, and modern cooking techniques.</li><li>Proven kitchen management skills, including team leadership, training, and performance supervision.</li><li>Experience with food cost control, inventory management, and vendor coordination.</li><li>Thorough knowledge of food safety, hygiene standards, and regulatory compliance in commercial kitchens.</li><li>Ability to work effectively in a fast-paced, high-volume, guest-focused environment.</li><li>Excellent communication and collaboration skills with front-of-house and management teams.</li><li>Prior experience as an Executive Chef or Senior Sous Chef in reputable restaurants or hospitality groups.</li><li>Formal culinary education or equivalent professional training is preferred.</li><li>Flexibility to work evenings, weekends, and holidays as required by restaurant operations.</li></ul><img src="https://www.jobg8.com/Tracking.aspx?sfHdm2zFysflQdEbOLpDHg3g9aXOFsEll" width="0" height="0" />