Culinary Operations Manager

About the Role Indian Pantry is seeking a highly experienced and systems-driven Executive Chef to lead and professionalize complete kitchen operations. This role focuses on operational excellence, cost control, production planning, team restructuring, and vendor management. This is a performance-driven operational leadership role. Key Responsibilities - Lead and manage end-to-end kitchen operations including production, service, hygiene, and quality control - Standardize and document all recipes with clear portion control - Implement structured production planning systems - Monitor and reduce food cost percentage and wastage - Improve service speed during high-volume lunch service - Establish clear BOH hierarchy and accountability structure - Train and upgrade existing team members to professional standards - Oversee vendor selection and procurement coordination - Monitor raw material pricing and cost optimization - Ensure strict compliance with hygiene and food safety standards - Collaborate with management on menu engineering aligned with margins and scalability