Job Description

Job Summary

The Executive Chef is responsible for overseeing all kitchen operations, ensuring high food quality, authentic flavors, cost control, hygiene standards, and guest satisfaction while showcasing Kerala, Indian, and international cuisines.

Key Responsibilities

Kitchen Operations

Plan, organize, and manage all kitchen operations including restaurants, banquets, and room service Ensure consistent food quality, taste, and presentation Develop SOPs for food preparation and kitchen workflow

Menu Planning & Innovation

Design menus in coordination with F&B Manager Develop Kerala specialty dishes and seasonal menus Introduce new recipes, promotions, and festival menus

Cost Control & Inventory

Control food cost, portioning, and wastage Manage purchasing, receiving, and storage of raw materials

Staff Management

Train, and supervise kitchen staff Prepare duty rosters and conduct performance evaluations Maintain discipline, grooming, and teamwork in the kitchen

Hygiene & Safety

Ensure compliance with FSSAI, HACCP, and hotel hygiene standards Maintain kitchen cleanliness, food safety, and sanitation Ensure proper use and maintenance of kitchen equipment

Banquets & Events

Plan and execute banquets, weddings, conferences, and outdoor events Customize menus based on guest preferences and budgets

Guest Satisfaction

Handle guest feedback and special dietary requirements Maintain high standards of guest satisfaction
Qualifications & Requirements

Degree/Diploma in Hotel Management or Culinary Arts 1-2 years of experience in hotel kitchens , Executive Chef or Sous Chef Strong knowledge of Kerala cuisine, Indian, and international cuisines Knowledge of food cost control and kitchen budgeting
Salary : Based on your experience

Location : Munnar

Interested candidate fill this form : https://forms.gle/RYwikUbtWMRsJxUK8 OR 8714697902

Job Types: Full-time, Permanent

Benefits:

Food provided
Work Location: In person