Job Description

. Job Summary

The Executive Chef is responsible for leading the entire culinary operations, menu planning, food production, kitchen management, cost control, hygiene compliance, and team leadership. The role ensures high-quality food standards, smooth kitchen operations, and exceptional guest satisfaction.

2. Key ResponsibilitiesA. Culinary Operations & Menu Planning

Plan, develop, and design menus for all outlets. Ensure consistency in food quality, presentation, and taste. Conduct food trials, menu engineering, and introduce new dishes periodically. Maintain standard recipes and portion control.

B. Kitchen Management

Oversee daily kitchen operations across all F&B outlets. Ensure proper allocation of duties, staff scheduling, and workflow. Monitor mise-en-place, cooking processes, and timely food service. Ensure smooth coordination with service teams and other departments.

C. Food Safety & Hygiene Compliance

Maintain high hygiene standards as per FSSAI and company guidelines. Conduct regular kitchen inspections and audits. Ensure proper storage, labeling, FIFO, and temperature control. Train staff in hygiene, sanitation, and safe food handling.

D. Cost Control & Inventory Management

Monitor food cost, wastage, yield percentage, and portion sizes. Approve all purchase requests and ensure quality checks for raw materials. Coordinate with the Store & Purchase Department for stock management. Implement cost-saving initiatives without compromising quality.

E. Team Leadership & Training

Manage, motivate, and train kitchen staff (CDP, DCDP, Commis, Helpers). Conduct regular training on cooking skills, hygiene, and SOPs. Evaluate team performance and support growth and improvement. Maintain discipline and positive team culture in kitchens.

F. Quality Assurance & Guest Satisfaction

Ensure all dishes meet quality standards before service. Attend guest feedback, handle complaints, and take corrective actions. Conduct tasting sessions for VIP guests, events, and special functions.

G. Events & Special Functions

Plan and execute menus for banquets, events, corporate functions, and festivals. Coordinate with banquet and operations teams for buffet layout and arrangements.

3. Qualifications & Experience

Degree/Diploma in Hotel Management or Culinary Arts. Minimum 8-12 years of culinary experience, with at least 3-5 years in a senior chef role. Strong knowledge of multi-cuisine operations. Expertise in kitchen operations, cost control, and hygiene standards.

4. Skills Required

Excellent culinary skills and creativity. Strong leadership and team management. Good knowledge of food costing, menu planning, and inventory. Ability to work under pressure and handle operations smoothly. Knowledge of FSSAI standards and kitchen safety.
Job Type: Full-time

Pay: ₹28,332.96 - ₹81,952.76 per month

Work Location: In person