Job Description

Job Title:

Executive Chef

Location:

The Flora Grand

Department:

F&B Production

Reports To:

General Manager

Job Summary:

The Executive Chef will be responsible for overall culinary operations of the hotel, including restaurants, room service, and banquet functions. The role requires strong leadership, menu planning expertise, and a thorough understanding of food cost control, kitchen administration, and hygiene standards. The candidate must also be well-versed with computer applications for cost analysis, menu engineering, and reporting.

Key Responsibilities:

Culinary Operations:

Oversee day-to-day kitchen operations across all outlets and banquets. Plan, prepare, and supervise high-quality food production in accordance with hotel standards. Create innovative and seasonal menus to enhance guest satisfaction. Maintain consistency in taste, presentation, and quality.

Banquet & Event Management:

Plan and execute banquet menus in coordination with the F&B Manager and Banquet Team. Supervise food preparation for weddings, conferences, and special events. Ensure timely delivery and proper coordination during banquet functions.

Cost & Inventory Management:

Monitor and control food costs, wastage, and portion sizes. Prepare and analyze daily and monthly food cost reports. Ensure proper inventory management, stock rotation, and vendor coordination. Work with the accounts team to track and maintain budgeted food costs.

Team Leadership & Training:

Lead, train, and motivate kitchen staff to maintain high performance standards. Schedule and organize kitchen teams efficiently for all operations. Conduct regular training on hygiene, safety, and new recipes.

Hygiene & Safety:

Maintain strict hygiene, sanitation, and food safety standards (HACCP compliance). Ensure all kitchen equipment and areas are clean and well-maintained.

Administrative & Technical Skills:

Proficient in MS Office, POS systems, and hotel management software. Prepare reports, menus, and costings using computer applications. Assist in budgeting, forecasting, and menu engineering using data analysis tools.

Qualifications & Experience:

Diploma/Degree in Hotel Management or Culinary Arts. Minimum 9 to 13 years of experience in reputed hotels, including 2 years as Executive Chef or Senior Sous Chef. Strong background in both Indian and Continental cuisine preferred. Proven experience in banquets and large-scale event catering. Excellent communication, leadership, and organizational skills.
Job Type: Full-time

Pay: ?45,000.00 - ?50,000.00 per month

Benefits:

Food provided Paid sick time Paid time off
Work Location: In person