Job Description

Job Title:

Executive Chef

Department:

Food & Beverage / Kitchen

Reports To:

General Manager / Director of F&B

Location:

Kadarpur Base kitchen

Job Summary:

The Executive Chef is responsible for overseeing the overall kitchen operations, managing kitchen staff, ensuring high culinary standards, and maintaining food cost and safety regulations. This role demands strong leadership, creativity, and operational expertise to deliver exceptional food quality and guest satisfaction.

Key Responsibilities:

Menu Development & Innovation

Design and implement seasonal and creative menus aligned with current food trends. Customize menus for special events and dietary requirements.

Kitchen Operations

Supervise and coordinate all food preparation activities. Ensure consistency in taste, presentation, and quality of all dishes. Maintain cleanliness and organization of the kitchen area according to HACCP and local health codes.

Staff Management

Recruit, train, schedule, and evaluate kitchen staff including Sous Chefs, Cooks, and Stewards. Lead daily briefings and ensure team motivation and discipline. Foster a culture of teamwork, safety, and continuous learning.

Cost Control & Inventory

Manage food costs, portion control, and minimize waste. Oversee inventory management, ordering, and supplier relationships. Monitor kitchen budgets and ensure profitability.

Health, Safety & Compliance

Enforce food safety and sanitation standards. Maintain compliance with health regulations and company policies. Conduct regular audits and risk assessments.

Required Skills & Qualifications:

Proven experience as Executive Chef or Sous Chef in a reputed hotel/restaurant. Degree/Diploma in Culinary Arts or Hotel Management. Strong leadership, communication, and organizational skills. Proficiency in kitchen equipment, food cost control, and kitchen software systems. Passion for food excellence, innovation, and service quality. Knowledge of international cuisines and dietary trends.

Working Conditions:

Fast-paced and high-pressure kitchen environment. Flexible working hours including weekends and holidays. Standing for long periods and lifting of food items or equipment may be required.

Performance Indicators:

Guest satisfaction scores related to food. Food cost vs. revenue targets. Staff retention and kitchen discipline. Audit and hygiene compliance results.
Job Type: Full-time

Pay: ?40,000.00 - ?60,000.00 per month

Benefits:

Food provided Health insurance Paid time off Provident Fund
Schedule:

Morning shift Rotational shift
Work Location: In person