Current Openings

SSL F& B Production Senior Executive

Job Description:

Position Overview

• Job Title: Kitchen Executive (F&B Production)
• Department: Food & Beverage (Culinary / Production)
• Reports To: F&B Head/Executive Chef
• Specialty: Indian or North Indian cuisine or regional expertise 

Role Summary:

The kitchen executive plays a critical role in bridging culinary artistry with kitchen management. You will be responsible for overseeing day-to-day food production, maintaining rigorous quality and hygiene standards, mentoring the kitchen brigade, and assisting management with cost control and menu execution. This role requires a hands-on leader who can maintain composure and efficiency in a high-pressure kitchen environment.

Detailed Key Responsibilities

1. Food Production & Quality Assurance

• Execute daily food preparation and production following standardized recipes, portion guidelines, and presentation standards.
• Conduct regular quality checks on raw materials, ingredients, and finished dishes to ensure optimal taste, texture, and visual appeal.
• Oversee the setup, organization, and smooth functioning of respective kitchen stations (hot, cold, pastry, or specialized sections) prior to and during service hours.
• Ensure all food items are prepared, cooked, and held at correct temperatures in compliance with food safety protocols.

2. Kitchen Operations & Supervision

• Supervise, guide, and evaluate line cooks, commis chefs, and kitchen stewards to ensure maximum productivity and teamwork.
• Delegate daily prep lists, cleaning duties, and opening/closing checklists effectively among kitchen staff.
• Monitor kitchen workflow during peak operational hours to minimize ticket times and eliminate bottlenecks.
• Address and resolve any food quality issues or operational delays immediately on the floor.

3. Inventory, Cost & Waste Management

• Monitor inventory levels of perishable and non-perishable goods, assisting in daily/weekly stock counts and ordering processes.
• Implement and enforce the FIFO (First-In, First-Out) method for all inventory to maximize freshness and minimize food spoilage.
• Track and record kitchen wastage, trimmings, and spoilage daily to help management maintain targeted food cost percentages.
• Prevent over-production and optimize ingredient utilization through creative cross-utilization of stocks.

4. Hygiene, Safety & Compliance

• Ensure strict adherence to HACCP guidelines, local health codes, and food safety regulations across all storage, prep, and cooking areas.
• Monitor personal hygiene standards of the kitchen team (proper uniforms, hairnets, handwashing protocols, and gloving).
• Conduct regular safety inspections of kitchen machinery, gas lines, exhaust hoods, and electrical appliances; report technical faults immediately.
• Maintain spotless sanitation of work stations, refrigerators, walk-in chillers, and deep-cleaning schedules.

5. Administration & Menu Development

• Assist the F&B head in conceptualizing seasonal menus, buffet layouts, and special event catering cards.
• Maintain up-to-date recipe cards, production sheets, and training logs for kitchen staff.
• Participate in periodic kitchen briefings, food tasting sessions, and operational meetings.
• Assist in training new kitchen hires on brand standards, recipe execution, and safety protocols.

Qualifications & Requirements

• Education: Diploma or degree in culinary arts, hospitality, or hotel management.
• Experience: Minimum 7 to 8 years of progressive culinary experience in a reputed hotel, fine-dining establishment, or high-volume catering setup, including at least 1–2 years in a senior or supervisory capacity.
• Core Competencies:
  • Advanced knowledge of culinary techniques, kitchen equipment handling, and food science.
  • Strong leadership, delegation, and conflict-resolution skills.
  • Exceptional time management and the ability to work under high-stress conditions.
  • Basic computer literacy (MS Office, inventory management software).
• Mandatory Certifications: Valid Food Safety & Hygiene Certification (e.g., HACCP, ServSafe, or local equivalent).

Working Conditions & Physical Demands

• Ability to work flexible shifts, including early mornings, late nights, weekends, and holidays, or absence of CDPs to support kitchen staff

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