Job Description

Key Responsibilities1. Kitchen Leadership & Management

Lead, supervise, and manage all kitchen staff including chefs, cooks, and stewards. Train, motivate, and mentor the culinary team to maintain high performance. Delegate tasks effectively and ensure smooth workflow during service hours.

2. Menu Planning & Development

Develop creative, seasonal, and well-balanced menus for all meal periods. Introduce new dishes and continuously update menus based on trends and feedback. Ensure menu items meet high standards of taste, presentation, and cost efficiency.

3. Food Quality & Standards

Oversee daily food preparation to ensure quality, consistency, and portion control. Conduct tasting sessions and monitor food presentation. Ensure all dishes meet organizational standards before leaving the kitchen.

4. Cost Control & Inventory Management

Manage food costs, reduce wastage, and optimize resources. Monitor inventory, order supplies, and maintain stock levels. Ensure cost-effective purchasing while maintaining high-quality standards.

5. Kitchen Hygiene & Safety

Maintain strict hygiene, sanitation, and safety protocols in the kitchen. Ensure compliance with HACCP, food safety regulations, and kitchen SOPs. Oversee cleanliness of all workstations, equipment, and storage areas.

6. Operational Coordination

Collaborate with management, service staff, and F&B teams to coordinate food service. Plan and execute special events, banquets, and catering requirements. Review customer feedback and implement improvements.

7. Administrative Responsibilities

Create duty rosters and manage staff schedules. Maintain kitchen documentation, checklists, and production sheets. Prepare cost reports, supplier lists, and monthly operational summaries.

Skills & Qualifications

Proven experience as an Executive Chef or Senior Chef in a hotel, restaurant, or large-scale kitchen. High-level culinary skills and deep knowledge of multiple cuisines. Strong leadership, communication, and team management abilities. Expertise in menu engineering, inventory, costing, and budgeting. Ability to work under pressure and handle high-volume operations. Culinary degree/diploma from a recognized institute (preferred).

Personal Attributes

Creative, passionate, and committed to culinary excellence Strong attention to detail Highly organized and disciplined Professional, reliable, and adaptable Ability to inspire and lead a diverse kitchen team
Job Types: Full-time, Permanent

Pay: ₹23,336.72 - ₹104,725.58 per month

Benefits:

Cell phone reimbursement Food provided Health insurance Paid sick time Paid time off Provident Fund
Work Location: In person