Executive Chef Practical Assessment Judge

DM Plaza is seeking two experienced professional chefs or senior cooks to serve as independent judges for the practical assessment of Executive Chef candidates for Desi Dragon. Judges will provide objective professional evaluation of cooking ability, kitchen organization, food quality, sanitation, culinary judgment, leadership, and overall Executive Chef readiness. Judges may come from any cuisine background. DM Plaza is seeking judges with at least 10 years of professional culinary experience and with experience and seniority sufficient to evaluate an Executive Chef candidate at a higher professional level.

• Judges provide professional input and independent scoring. Final hiring authority remains with DM Plaza leadership.

Key Responsibilities

• Observe Executive Chef candidates during assigned practical-test sections.
• Evaluate candidates using the standardized DM Plaza assessment rubric.
• Independently score the areas assigned to the judge.
• Assess technical cooking ability, mise en place, kitchen organization, ingredient handling, and knife skills.
• Review food quality, flavor, texture, temperature, doneness, and presentation.
• Evaluate cleanliness, sanitation, and food-safety practices.
• Observe time management and ability to work under pressure.
• Assess organization, problem solving, professional judgment, leadership, and communication where observable.

Scoring and Feedback

• Complete the assigned assessment scorecard independently.
• Support scores with specific observations.
• Identify major strengths demonstrated by each candidate.
• Identify technical or operational concerns.
• Distinguish personal culinary preferences from actual performance deficiencies.
• Participate in a post-assessment judge discussion.
• Explain professional observations to the hiring team.
• Provide an overall written assessment of the candidate.

Cuisine Background

Judges do not need to specialize in Indian or Chinese cuisine. Experienced chefs from any professional culinary background may be considered because the assessment also covers universal professional capabilities such as technique, organization, sanitation, execution, judgment, and leadership. Strong Indian or Chinese culinary experience is valued but is not required.

Independence and Conflict of Interest

• Disclose if the judge personally knows a candidate.
• Disclose any previous employment, supervision, business relationship, or other connection that could affect impartiality.
• Accept reassignment of a candidate or assessment section if DM Plaza determines a material conflict exists.

Expected Deliverables

• Completed candidate scorecard.
• Written notes supporting significant scores.
• Key strengths and key concerns.
• Any food-safety or professional-conduct concerns.
• Assessment of technical culinary readiness.
• Assessment of leadership readiness where observable.
• Recommended areas for follow-up during the hiring process.

Required Qualifications

• Minimum 10 years of professional chef or cook experience in a commercial food-service environment, with experience and seniority sufficient to evaluate an Executive Chef candidate at a higher professional level.
• Current or previous senior culinary experience such as Executive Chef, Head Chef, Chef de Cuisine, Sous Chef, Executive Sous Chef, Senior Cook, Kitchen Manager with strong hands-on culinary experience, or comparable role.
• Strong hands-on culinary knowledge and understanding of professional cooking techniques.
• Ability to assess food objectively.
• Understanding of kitchen sanitation and food-safety standards.
• Ability to communicate observations clearly.
• Ability to complete written scoring and feedback.
• Willing and available to attend the scheduled Executive Chef practical-assessment day in person and judge candidates for the full assigned session.

Required Soft Skills

• Objectivity and fairness.
• Attention to detail.
• Professional judgment.
• Clear communication.
• Integrity.
• Constructive feedback.
• Collaboration while maintaining an independent opinion.

Preferred Qualifications

• Previous experience evaluating, training, mentoring, or hiring chefs.
• Culinary-school teaching or training experience.
• Restaurant-opening experience.
• Experience as an Executive Chef or Head Chef.
• High-volume restaurant experience.
• Food Protection or comparable food-safety certification.
• Strong Indian, Chinese, or Indo-Chinese cuisine experience is preferred and may qualify for a higher compensation range.
• Experience judging culinary competitions or practical cooking assessments.

Apply using the form on this page. A résumé or professional culinary profile is required; relevant certifications may be uploaded as PDFs.