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Executive Chef

Service

Executive Chefs in India lead kitchen brigades ranging from 30 to 150 cooks at 5-star hotel chains (Taj Hotels, ITC Hotels, Oberoi Group, Marriott, Hyatt), standalone fine-dining restaurants, boutique properties, and cloud kitchen networks. The role spans menu engineering, food-cost management (keeping cost-of-goods at 28–35%), procurement, FSSAI compliance (Schedule IV Hygiene Standards), staff training, and the relentless standard-setting that drives guest experiences from biryani buffets to multi-course tasting menus. India's culinary recognition on the global stage — with names like Garima Arora (Asia's 50 Best), Manish Mehrotra (Indian Accent), and Gaggan Anand — has transformed the profession into a legitimate high-prestige career path. Entry typically runs through a 3-year B.Sc. Hospitality (or equivalent) from IHM Mumbai, Delhi, Bengaluru, Chennai, or Hyderabad — flagship institutes under the National Council for Hotel Management (NCHMCT) — followed by departmental training in kitchens, CDP (Chef de Partie), Sous Chef, and eventually Head Chef or Executive Chef. The NRAI (National Restaurant Association of India) estimates the organised food service industry at ₹5.5 lakh crore, creating strong sustained demand for kitchen leadership talent across every price point.