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