Job Description

Job Summary:

The Executive Chef is responsible for overseeing all aspects of kitchen operations, including menu planning, food preparation, quality control, staff supervision, inventory management, and maintaining food safety standards. The role requires strong leadership, creativity, and cost management to ensure an excellent culinary experience for all guests.

Key Responsibilities:

1. Kitchen Operations

Plan, direct, and coordinate all kitchen activities to ensure smooth operations. Supervise and participate in food preparation and presentation to maintain consistency and quality. Develop and standardize recipes to ensure consistent portioning, flavor, and presentation.

2. Menu Planning & Development

Create innovative menus based on seasonal availability, customer preferences, and cost-effectiveness. Introduce new dishes and maintain the balance between creativity and profitability.

3. Team Leadership

Recruit, train, and supervise kitchen staff, including sous chefs, cooks, and stewards. Conduct regular team meetings to ensure effective communication and performance. Foster a positive work environment focused on teamwork, learning, and growth.

4. Cost Control & Inventory Management

Monitor food cost, wastage, and portion control to achieve budget targets. Oversee purchasing and storage of ingredients and equipment. Maintain accurate inventory records and ensure proper stock rotation.

5. Hygiene & Safety

Ensure compliance with food safety, sanitation, and hygiene standards (HACCP / FSSAI). Conduct regular kitchen inspections and staff training on cleanliness and safety protocols.

6. Coordination & Communication

Work closely with the restaurant manager, banquet team, and other departments for smooth service. Participate in management meetings to plan menus for special events, promotions, and functions.

Qualifications & Experience:

Diploma/Degree in Culinary Arts or Hotel Management. Minimum 5-8 years of progressive kitchen experience, including 2-3 years in a leadership role. Strong knowledge of international and local cuisines. Excellent organizational, leadership, and communication skills. Ability to work under pressure and manage multiple priorities.

Key Skills:

Menu innovation & presentation Cost control & budgeting Team leadership & training Food safety & hygiene Time management & multitasking
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Job Types: Full-time, Permanent

Pay: ₹33,140.66 - ₹40,271.97 per month

Benefits:

Food provided Provident Fund
Work Location: In person