Executive Chef

Company Description Divided Attention Hospitality LLP is a growing hospitality organization focused on delivering memorable dining experiences through creative concepts and high operational standards. The company values collaboration, consistency, and guest satisfaction across all its properties. With a strong emphasis on quality ingredients and thoughtful service, the team works together to create welcoming spaces for guests. Divided Attention Hospitality LLP encourages innovation in both cuisine and operations, giving team members opportunities to contribute ideas and grow in their careers. The organization is committed to maintaining a respectful, inclusive workplace where diverse perspectives are valued.

Role Description This is a full-time, on-site Executive Chef role for a regional Indian specialty restaurant based in Gurugram. The Executive Chef will oversee all kitchen operations, including menu development, recipe standardization, food preparation, and plating to ensure consistent quality and presentation. Responsibilities include leading, training, and scheduling kitchen staff; maintaining food safety and hygiene standards; and managing inventory, ordering, and vendor relationships to control costs without compromising quality. The Executive Chef will collaborate with management on seasonal menus, specials, and events, and will analyze guest feedback and sales data to refine offerings. The role also involves monitoring kitchen equipment, coordinating with front-of-house teams for smooth service, and ensuring a safe, efficient, and positive working environment.

Qualifications

• Strong culinary expertise, including menu development, modern cooking techniques, and knowledge of regional and international cuisines.
• Proven experience in kitchen leadership, team management, staff training, and performance development.
• Solid understanding of food safety, hygiene regulations, and best practices in kitchen sanitation and HACCP.
• Experience in cost control, inventory management, vendor negotiation, and waste reduction.
• Excellent communication, collaboration, and problem-solving skills, with the ability to perform under pressure during peak service.
• Ability to design and execute menus for special events, banquets, and tasting menus while maintaining brand standards.
• Familiarity with kitchen technology and basic restaurant management systems (e.g., POS, inventory tools) is an advantage.
• Diploma or degree in Culinary Arts, Hotel Management, or a related field, or equivalent professional experience in a similar leadership role.
• Previous experience as an Executive Chef or Senior Sous Chef in a high-volume or premium dining environment is strongly preferred.