Job Description

Job Title: Executive Chef

Department: Food & Beverage

Reports To: General Manager / Director of F&B

Location: The House of MG

Type: Full-time

Role Summary

The Executive Chef is responsible for the overall success of the kitchen and culinary operations. This includes leading the kitchen team, maintaining high culinary standards, overseeing food preparation, ensuring food safety, managing costs, and fostering innovation and guest satisfaction.

Key Responsibilities

Leadership & Team Development

Recruit, train, and mentor kitchen staff including sous chefs, cooks, and kitchen stewards.

Foster a positive and professional work environment through active supervision, coaching, and conflict resolution.

Set clear performance expectations and conduct regular evaluations.

Schedule staff efficiently to meet business demands and budget targets.

Operational Excellence

Supervise daily kitchen operations and ensure adherence to hotel standards and hygiene protocols.

Step in to perform key roles in the absence of kitchen staff as required.

Maintain accurate documentation of food handling, sanitation, and equipment maintenance standards.

Oversee kitchen cleanliness, staff grooming, and hygiene compliance.

Menu Planning & Quality Control

Lead menu development and standardization of recipes with proper costing and seasonal updates.

Ensure consistent food presentation, portioning, and flavor quality across all dishes.

Conduct regular tastings and quality checks before service.

Collaborate with the F&B team to align kitchen output with restaurant concepts and guest expectations.

Financial & Inventory Management

Monitor and manage food cost, labor cost, wastage, and kitchen efficiency.

Review daily and monthly food cost reports; take corrective actions as needed.

Ensure proper procurement, receiving, and storage of kitchen supplies in coordination with the purchasing team.

Maintain accurate inventory records and minimize pilferage and wastage.

Guest Experience & Feedback

Engage with guests for direct feedback and address complaints or suggestions professionally.

Review guest satisfaction scores and implement improvements based on feedback (e.g., GSTS, RSTS comment cards).

Innovate food offerings and service practices to enhance guest satisfaction and retention.

Compliance & Safety

Ensure kitchen operations comply with local food safety, sanitation, and occupational health standards.

Conduct regular audits and staff training to uphold food safety certifications.

Enforce all safety procedures and guidelines, including fire safety and equipment handling.

Additional Duties

Attend hotel leadership meetings and contribute to broader F&B planning.

Support special events, banquets, and immersive food experiences with tailored menu offerings.

Carry out any additional duties as requested by hotel management.

Job Types: Full-time, Permanent

Pay: Up to ?80,000.00 per month

Benefits:

Commuter assistance Food provided Leave encashment Paid sick time Paid time off Provident Fund
Schedule:

Day shift Morning shift
Supplemental Pay:

Yearly bonus
Work Location: In person

Expected Start Date: 01/07/2025