Job Description

Position Overview

The Executive Chef is responsible for leading all culinary operations within the hotel, ensuring the highest standards of food quality, presentation, and service. This role oversees kitchen management, menu planning, staff supervision, cost control, and food safety compliance.

The ideal candidate is a creative and strategic culinary professional with a passion for hospitality, exceptional leadership abilities, and a strong understanding of contemporary food trends and guest preferences.

Key ResponsibilitiesCulinary Leadership & Menu Development

Design, plan, and execute innovative menus for restaurants, banquets, and room service in line with hotel brand standards. Continuously develop and update recipes to reflect seasonal availability, guest feedback, and market trends. Ensure consistency in taste, presentation, and quality across all culinary outlets.

Kitchen Operations Management

Oversee daily operations of all kitchen areas, including main kitchen, pastry, and banquet kitchens. Establish and enforce standard operating procedures (SOPs) for food preparation, storage, and service. Ensure all kitchen equipment is properly maintained and operational. Coordinate with Food & Beverage and Banquet teams to ensure seamless service execution.

Team Management & Development

Recruit, train, mentor, and supervise culinary staff to maintain a skilled and motivated team. Conduct regular performance reviews and support ongoing staff development. Foster a culture of teamwork, creativity, and excellence within the kitchen.

Financial & Inventory Control

Develop and manage kitchen budgets, food cost targets, and labor costs. Implement effective inventory control and waste reduction strategies. Source high-quality ingredients while maintaining cost efficiency and supplier relationships.

Quality, Safety & Compliance

Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP, local regulations). Conduct regular kitchen inspections and maintain documentation for compliance audits. Implement health and safety procedures to ensure a safe working environment for all staff.

Guest Experience & Brand Representation

Collaborate with management to design culinary promotions, special events, and themed menus. Engage with guests to gather feedback and enhance the dining experience. Represent the hotel's culinary vision through innovation, consistency, and attention to detail.

Qualifications

Diploma or degree in Culinary Arts, Hotel Management, or a related field. Minimum

8-10 years of progressive culinary experience

, including at least

3 years in an Executive Chef or Senior Sous Chef role

in a reputable hotel or fine-dining establishment. Proven track record of managing large kitchen teams and multiple F&B outlets. Strong knowledge of international cuisines, menu engineering, and modern cooking techniques. Excellent leadership, organizational, and communication skills. Proficiency in kitchen management systems and Microsoft Office Suite.

Preferred Skills & Attributes

Passion for culinary creativity and innovation. Strong business acumen with a focus on quality and profitability. Ability to work under pressure and manage multiple priorities. Certification in food safety and sanitation (e.g., ServSafe, HACCP). Experience with banquet and large-scale event catering is an asset.
Job Type: Full-time

Pay: ₹80,000.00 - ₹90,000.00 per month

Benefits:

Food provided
Ability to commute/relocate:

Tinsukia, Assam: Reliably commute or willing to relocate with an employer-provided relocation package (Required)
Education:

Diploma (Required)
Language:

English (Required) Hindi (Preferred)
Work Location: In person