Executive Chef

Company Description United Foodbrands Limited is a growing hospitality company that brings together some of Indias most loved dining experiences under one family of brands. Starting in 2006 with Barbeque Nation and its live grill-at-the-table concept, the portfolio now includes Toscanos Italian cuisine, SALTs modern Indian offerings, and several delivery-only brands such as UBQ Meals, Thalis & Bowls, Dum Safar Biryani, and Omm Nom Nomm Luxury French Ice Cream. With 250+ restaurants across 90+ cities in 7 countries, the group focuses on delivering consistent, high-quality food and service. Team members join a culture centered on creating memorable moments for guests through distinctive flavors and thoughtful hospitality.

Role Description The Executive Chef is a full-time, on-site role based in Bathinda, responsible for overseeing all kitchen operations and culinary standards. This role involves planning and designing menus in line with brand guidelines, supervising food preparation and presentation, and ensuring adherence to quality, hygiene, and safety regulations. The Executive Chef leads, trains, and mentors kitchen staff, manages inventory and food costs, and collaborates with management to support guest satisfaction and operational efficiency. The role includes monitoring kitchen performance, implementing standard recipes and procedures, and contributing to new dishes and promotions that reflect the United Foodbrands culinary vision.

Qualifications

• Proven experience as an Executive Chef or Senior Sous Chef in a high-volume, multi-cuisine or branded restaurant environment.
• Strong skills in menu planning, recipe development, food production management, and cost control.
• Demonstrated ability to lead, train, and motivate diverse kitchen teams, with effective communication and interpersonal skills.
• Solid understanding of food safety, HACCP, and hygiene standards, with a track record of maintaining compliant kitchen operations.
• Capability to manage inventory, vendor relationships, and kitchen equipment maintenance in a fast-paced setting.
• Diploma or degree in Culinary Arts, Hotel Management, or a related field, or equivalent professional training.
• Flexibility to work shifts, weekends, and holidays as required by restaurant operations.
• Passion for innovation, attention to detail, and commitment to delivering consistent, high-quality guest experiences.