Executive Chef

About the Role

NxtMeal is focused on transforming dining experiences across workplaces and campuses through smart kitchens, AI-powered operations, and digital innovation. The company combines culinary excellence with technology to deliver consistent, high-quality food at scale. Teams at NxtMeal work with data-driven processes to optimize menus, kitchen workflows, and customer satisfaction. This environment offers culinary professionals the opportunity to innovate, experiment, and shape the future of institutional dining. As NxtMeal grows, it seeks leaders who can balance creativity, efficiency, and operational discipline in a tech-enabled setting.

The Executive Chef at NxtMeal is a full-time, on-site role based in Bengaluru. This role is responsible for overseeing all culinary operations, including menu planning, recipe development, and supervision of kitchen staff across smart kitchen environments. The Executive Chef designs and updates menus aligned with customer preferences, nutrition guidelines, and operational efficiency, while ensuring consistent food quality and presentation. Day-to-day tasks include monitoring food production, managing inventory and cost controls, coordinating with operations and technology teams, and implementing standardized procedures. The Executive Chef also trains and mentors culinary staff, enforces safety and hygiene standards, and collaborates with leadership to support new concepts, pilots, and scalable food programs.

Key Responsibilities

• Oversee all culinary operations.
• Plan menus and develop recipes.
• Supervise kitchen staff across smart kitchen environments.
• Design and update menus aligned with customer preferences, nutrition guidelines, and operational efficiency.
• Ensure consistent food quality and presentation.
• Monitor food production.
• Manage inventory and cost controls.
• Coordinate with operations and technology teams.
• Implement standardized procedures.
• Train and mentor culinary staff.
• Enforce safety and hygiene standards.
• Collaborate with leadership to support new concepts, pilots, and scalable food programs.

Qualifications

• Strong culinary expertise, including menu planning, recipe development, and mastery of cooking techniques.
• Proven experience in kitchen management, staff supervision, and scheduling in high-volume or multi-outlet operations.
• Knowledge of food safety, hygiene regulations, and quality control practices, with a track record of maintaining compliant kitchens.
• Ability to manage food costing, inventory, vendor relationships, and budget adherence.
• Comfort working with technology-driven operations, including smart kitchen equipment and data-informed decision-making.
• Excellent organizational, leadership, and communication skills, with the ability to train and develop diverse teams.
• Experience in corporate, campus, or institutional dining environments is highly beneficial.
• Relevant culinary degree, certification, or professional training, along with several years in a senior chef or executive chef role.