to lead our kitchen operations. The ideal candidate will be responsible for menu planning, food quality, cost control, team leadership, and maintaining the highest standards of hygiene and guest satisfaction.
Key Responsibilities
Plan, design, and update menus according to brand standards and guest preferences
Oversee daily kitchen operations and food production
Ensure consistent food quality, taste, and presentation
Manage kitchen staff, duty rosters, training, and performance
Control food cost, wastage, and inventory
Ensure compliance with food safety, hygiene, and HACCP standards
Coordinate with procurement for fresh and quality ingredients
Handle special events, banquets, and customized menus
Maintain kitchen equipment and cleanliness
Collaborate with management for new concepts and promotions
Required Skills & Qualifications
Proven experience as an
Executive Chef
in a hotel, resort, or high-volume restaurant
Strong leadership and team management skills
In-depth knowledge of Indian & International cuisines (customize if needed)
Excellent knowledge of food safety and kitchen hygiene
Ability to work under pressure and meet deadlines
Strong costing and budgeting skills
Experience
Minimum
8-12 years
of kitchen experience
What We Offer
Competitive salary
Accommodation & food (if applicable)
Career growth opportunities
Supportive and professional work environment
Job Type: Full-time
Pay: ₹50,000.00 - ₹65,000.00 per month
Benefits:
Food provided
Health insurance
Paid time off
Work Location: In person
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