Job Description

Job Summary:

The Executive Chef is responsible for overseeing all kitchen operations, menu development, food preparation, and culinary presentation to ensure superior quality and consistency. The role involves managing kitchen staff, controlling costs, ensuring hygiene compliance, and delivering exceptional guest satisfaction through creative and efficient food operations.

Key Responsibilities:1. Kitchen Operations & Food Production

Oversee daily kitchen operations across all outlets and banquets. Ensure consistent preparation and presentation of high-quality dishes. Plan and design menus in collaboration with the F&B Manager and management. Supervise food preparation to ensure adherence to recipes and portion standards.

2. Menu Planning & Innovation

Develop innovative menus that reflect current culinary trends and guest preferences. Introduce seasonal, themed, or specialty menus to increase guest engagement. Conduct menu engineering to balance creativity and profitability.

3. Cost & Inventory Control

Prepare and manage kitchen budgets in line with revenue and cost targets. Control food costs, wastage, and portion sizes. Ensure accurate inventory management, requisition, and stock rotation. Work closely with the purchase department to ensure quality and cost-effective procurement.

4. Team Management & Training

Lead, train, and motivate kitchen staff to maintain high performance and morale. Conduct regular briefings, training sessions, and performance appraisals. Develop successors and support career growth within the culinary team.

5. Hygiene & Safety

Ensure compliance with HACCP, FSSAI, and local food safety standards. Maintain kitchen cleanliness, equipment sanitation, and safe food handling practices. Conduct regular inspections and audits to uphold hygiene standards.

6. Guest Experience & Collaboration

Ensure guest satisfaction through consistent food quality and presentation. Coordinate with the F&B service team to align menu offerings with guest feedback. Handle special requests, VIP menus, and catering for events and functions.

7. Administration & Reporting

Maintain kitchen documentation including inventory, wastage, temperature logs, and staff records. Submit monthly reports on food cost, performance, and operational efficiency. Participate in management meetings and contribute to strategic planning.

Qualifications & Skills:

Degree/Diploma in Culinary Arts, Hotel Management, or related field. Minimum 10-15 years of culinary experience, with at least 6 years in a senior leadership role. Strong knowledge of international cuisines, menu design, and food presentation. Excellent leadership, communication, and organizational skills. Proficiency in kitchen management software and MS Office.

Key Competencies:

Culinary creativity and innovation Leadership and team building Cost control and budgeting Attention to detail and quality focus Time management and problem-solving
Job Types: Full-time, Permanent

Pay: ₹60,000.00 - ₹70,000.00 per month

Work Location: In person