Job Description

Job Summary:

The Executive Chef is responsible for overseeing all culinary operations across the resort's restaurants, bars, banquets, and room service. This role ensures the highest standards of food quality, presentation, hygiene, and service excellence while managing kitchen staff, food costs, and menu innovation.

Key Responsibilities:Operational Leadership

Lead and supervise all culinary operations across resort outlets. Develop and implement menus for all F&B venues, ensuring seasonal and local ingredient integration. Maintain high standards of food preparation, presentation, and portion control. Coordinate with the F&B Manager for seamless service delivery.

Team Management

Recruit, train, mentor, and schedule kitchen staff at all levels. Foster a culture of creativity, accountability, and teamwork. Conduct regular performance reviews and provide coaching to staff.

Financial Management

Prepare and manage kitchen budgets, including labor, food cost, and operating expenses. Monitor inventory, purchasing, and waste control to ensure profitability. Develop cost-effective menus without compromising quality.

Quality & Safety

Enforce strict hygiene and sanitation standards as per HACCP and local health regulations. Ensure equipment maintenance and safe kitchen practices.

Guest Experience

Engage with guests for feedback and special requests. Collaborate with event planners and the banquet team for customized menus.

Innovation

Stay updated on culinary trends and introduce creative concepts suitable for resort clientele. Organize culinary events, cooking classes, or themed dinners to enhance guest experiences.

Qualifications & Experience:

Degree or diploma in Culinary Arts / Hotel Management. Minimum

8-10 years

of culinary experience, with at least

3 years as Executive Chef

in a 4-5 star resort or luxury hotel. Strong knowledge of international cuisines and modern culinary techniques. Proven ability in menu engineering, budgeting, and cost control. Excellent leadership, communication, and organizational skills. Certification in food safety and sanitation preferred.

Key Competencies:

Creativity and passion for food Leadership and team motivation Financial acumen Guest-oriented mindset Adaptability and problem-solving Strong organizational and time-management skills
Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹75,000.00 per month

Benefits:

Food provided Health insurance Leave encashment Life insurance Provident Fund
Work Location: In person