Job Description

We are seeking a talented, experienced Executive Chef to lead all culinary operations for our full-service hotel. As the Executive Chef, you will oversee all aspects of the kitchen from managing staff, setting menus and budgets to maintaining high standards of food preparation and safety.

Responsibilities

- Manage a team of Chefs and kitchen staff including hiring, training and providing developmental guidance

- Create menus focused on high quality, fresh, seasonal ingredients that align with hotel brand standards and guest expectations

- Estimate food consumption and set budgets; manage kitchen operations to achieve monthly financial goals

- Ensure consistent food preparation and presentation standards are maintained for all restaurants and banquets

- Manage vendor relationships, continually source new ingredients and products

- implement all health and safety policies

Requirements

- 5+ years as an Executive Chef or Sous Chef in hotel or full-service restaurants

- Culinary degree from an accredited culinary school preferred

- Expert knowledge of bulk food preparation, kitchen workflows, sanitation practices

- Experience creating menus for multiple food and beverage outlets

- Strong leadership, coaching, budget management and problem-solving abilities

- Excellent communication and collaboration skills working across multiple departments

- Ability to stand/walk for long hours in a fast-paced environment

Job Type: Full-time

Pay: Up to ₹65,000.00 per month

Benefits:

Food provided Health insurance Leave encashment Provident Fund
Experience:

Hospitality: 7 years (Required)
Work Location: In person