Executive Chef

Company Description South Tiffin House, founded in 2019, specializes in serving wholesome South Indian cuisine. Starting with a single outlet in Kandivali West, the brand expanded rapidly by strengthening its home delivery services during the COVID-19 period. It now operates 14 outlets across Mumbai, including four in metro stations, reflecting strong customer demand and operational efficiency. The restaurant's growth is rooted in its rich South Indian culinary heritage and deep expertise in catering. Team members join a fast-growing, quality-focused food service brand with opportunities to influence menus and guest experiences.

Role Description This is a full-time, on-site Executive Chef role based in Mumbai. The Executive Chef will oversee daily kitchen operations across outlets, including planning and executing menus, supervising food preparation, and ensuring consistent quality and presentation of South Indian dishes. Responsibilities include managing kitchen staff schedules, training team members on recipes and hygiene standards, and monitoring inventory, procurement, and food costs. The Executive Chef will enforce food safety and cleanliness protocols, coordinate with front-of-house and operations teams, and support catering orders and special events. The role also involves developing new menu items, maintaining standard recipes, and driving efficiency while preserving authenticity and guest satisfaction.

Qualifications

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• Strong expertise in South Indian cuisine, with the ability to design, standardize, and execute authentic, high-quality menus.
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• Proven experience managing kitchen operations in a high-volume restaurant or multi-outlet environment.
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• Skills in staff supervision, team training, and performance management, with a collaborative and respectful leadership style.
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• Knowledge of food safety, sanitation, and hygiene standards, with a commitment to compliance and safe kitchen practices.
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• Ability to manage inventory, control food costs, and coordinate with suppliers to ensure consistent availability and quality of ingredients.
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• Strong organizational, time management, and problem-solving skills, with the ability to work under pressure and meet service timelines.
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• Effective communication skills for coordinating with operations, front-of-house teams, and management.
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• Formal culinary training or a diploma in Culinary Arts or Hotel Management is preferred, or equivalent professional experience.
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• Experience with catering operations and menu planning for events is an advantage.
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• Flexibility to work shifts, weekends, and peak hours as required in a restaurant environment.
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