Job Description

Befikre is a modern Indian dining and cocktail concept known for bold flavors, high-energy hospitality, creative presentations, and a lively guest experience. With multiple locations in Canada, we are now preparing to launch our NYC flagship near the Empire State Building.

This is not a typical chef role. We are looking for an extraordinary culinary leader who can help bring our vision to life and build something truly standout in New York.

We are looking for an experienced Executive Chef to lead the kitchen for our upcoming Befikre NYC flagship.

The ideal candidate has strong experience in Indian cuisine, modern plating, high-volume restaurant operations, menu development, food costing, training, and kitchen leadership.

A strong understanding of modern culinary techniques and molecular gastronomy is a must. This includes experience or strong working knowledge of foams, gels, spheres, smoke, dry ice presentations, liquid nitrogen, texture play, tableside finishes, and innovative food presentation.

This person will play a key role in shaping the food program, building systems, training the team, and ensuring consistency from opening day onward.

• Lead the culinary direction and kitchen operations for Befikre NYC
• Develop, refine, and execute a modern Indian menu with bold flavor, strong presentation, and consistency
• Incorporate modern culinary techniques and molecular gastronomy in a practical and brand-aligned way
• Create theatrical and experiential food presentations that align with Befikre’s identity
• Develop recipes, prep systems, plating guides, kitchen SOPs, and training manuals
• Train and lead the kitchen team before and after opening
• Ensure advanced techniques and presentations are executed consistently and safely
• Manage food cost, wastage, ordering, inventory, prep, and vendor coordination
• Maintain high standards for taste, plating, speed, cleanliness, and consistency
• Support pre-opening planning, menu testing, hiring, equipment setup, and mock services
• Work closely with ownership on menu innovation, seasonal specials, and future growth
• Build a kitchen culture based on discipline, creativity, accountability, and excellence

• Strong background in Indian cuisine
• Experience as an Executive Chef, Head Chef, Chef de Cuisine or similar culinary role
• Strong knowledge of modern culinary techniques and molecular gastronomy is required
• Comfortable working with foams, gels, spheres, smoke, dry ice, liquid nitrogen, texture-driven dishes, modern plating, and tableside presentations
• Experience in high-volume restaurants, luxury hotels, fine dining, or modern Indian concepts
• Comfortable with both creativity and operations
• Strong leadership and communication skills
• Able to train, manage, and hold a kitchen team accountable
• Experienced with food costing, recipe costing, inventory, ordering, and kitchen systems
• Passionate about modern Indian food, plating, guest experience, and brand building
• Opening experience is a major plus
• Experience with tandoor, Indian regional cuisine, premium plating, and experiential dining is a plus

We want someone who is hungry to build something big — not just come in for a regular chef job.

This role is for someone who wants to help create a flagship restaurant, lead a serious kitchen, and be part of a growing brand with future expansion plans.

We are specifically looking for someone who can bring modern Indian food to life through bold flavors, refined execution, molecular gastronomy, theatrical presentations, and dishes that guests remember long after the meal.

Competitive compensation based on experience.

Please submit your resume, portfolio/menu examples if available, and a short note about your experience with Indian cuisine, modern culinary techniques, and restaurant openings.

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