Job Description

- Executive Chef (Indian Cuisine)

Department:

Kitchen / Culinary

Location:

______

Reports to:

General Manager / F&B Director

Position Overview:

The Executive Chef will lead all kitchen operations with a strong focus on authentic Indian cuisine. The role includes menu creation, kitchen supervision, cost control, quality standards, and team leadership across multiple outlets within the hotel.

Key Responsibilities:Culinary & Menu Development

Develop, design, and innovate Indian menus (regional, contemporary, traditional). Ensure consistent taste, presentation, and quality across all dishes. Plan seasonal menus, buffet setups, and special festival menus.

Kitchen Operations

Oversee daily kitchen operations of all sections (hot kitchen, tandoor, curry, cold kitchen). Maintain high hygiene and safety standards as per hotel SOP and FSSAI guidelines. Ensure proper storage, stock rotation, and quality control of ingredients.

Team Management

Lead, train, and mentor sous chefs, CDPs, demi chefs, and commis teams. Conduct skill training on Indian curries, tandoor, and regional preparations. Allocate duties and monitor performance.

Cost & Inventory Control

Manage food cost, portion control, and minimize wastage. Review daily purchase orders and coordinate with the purchasing team. Conduct monthly inventory checks and maintain budgeted food cost.

Guest Interaction & Standards

Engage with guests during peak hours or special events. Handle feedback and ensure guest satisfaction. Maintain brand standards aligned with the hotel's positioning.

Coordination & Reporting

Work closely with F&B service, banquet, and management teams. Plan for banquets, corporate events, and culinary festivals. Prepare reports on food cost, menu performance, and kitchen operations.

Requirements:

8-15+ years of culinary experience, preferably in 4?/5? hotels. Strong expertise in Indian cuisine (North Indian, South Indian, regional specialties). Management and leadership skills with a team-oriented approach. Good communication and ability to handle high-pressure environments. Knowledge of FSSAI standards, HACCP, and kitchen safety. Culinary degree/diploma preferred.
Job Type: Full-time

Pay: ₹100,000.00 - ₹200,000.00 per month

Work Location: In person