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Company Description The Burgery In is a fast-growing burger brand where authentic flavors meet modern burger craftsmanship. Founded in 2020 as a cloud kitchen in Kerala, the brand has quickly expanded with successful outlets in Kodungallur and Kochi, and a new location opening soon in Thrissur. The menu focuses on quality and creativity, featuring house-made patties, fresh ingredients, and signature sauces. The Burgery In is committed to delivering an unforgettable dining experience that blends international standards with local flair. Team members join a young, ambitious company aiming to become a favorite destination for burger lovers across Kerala and beyond.
Role Description The Executive Chef is a full-time, on-site role based in Bengaluru North, responsible for leading kitchen operations and maintaining culinary standards. This role oversees menu execution, food preparation, plating, and quality control to ensure consistency with The Burgery In brand. The Executive Chef manages inventory, ordering, and kitchen costs, while enforcing food safety, hygiene, and sanitation guidelines. Day-to-day responsibilities include supervising and training kitchen staff, organizing shifts, and coordinating with front-of-house teams to deliver timely and high-quality service. The Executive Chef also contributes to menu development, introduces new items, and supports operational improvements as the brand continues to grow.
Qualifications
- Culinary expertise in burgers and grilled items, with strong skills in menu planning, recipe development, and food presentation.
- Experience managing a busy commercial kitchen, including staff supervision, training, and performance feedback.
- Proficiency in inventory management, food costing, and waste reduction to support profitable operations.
- Thorough knowledge of food safety standards, HACCP principles, and local health regulations, with a commitment to hygiene and sanitation.
- Strong organizational and leadership abilities, including clear communication and effective coordination with front-of-house teams.
- Previous experience as an Executive Chef, Head Chef, or Senior Sous Chef in a QSR, casual dining, or similar environment.
- Diploma or degree in Culinary Arts, Hotel Management, or a related field is preferred, or equivalent professional experience.
- Flexibility to work shifts, weekends, and holidays, and the ability to thrive in a fast-paced, growth-oriented environment.
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