Job
Description
Job Title: Executive Chef Location: Ambience Group of Hotels. Department: Culinary Reports To: General Manager / Food & Beverage Director Job Overview: The Executive Chef is responsible for leading the culinary team to deliver exceptional dining experiences for hotel guests. This role requires a dynamic leader with a passion for food, strong management skills, and a commitment to maintaining high-quality standards. The Executive Chef will oversee all kitchen operations, ensure compliance with health and safety regulations, manage food costs, and develop innovative menu offerings. Key Responsibilities: Leadership & Management: Provide leadership, training, and mentorship to the culinary team, including sous chefs, line cooks, and kitchen staff. Foster a positive, collaborative, and productive work environment. Menu Development: Create and innovate seasonal menus that reflect the hotel’s brand and culinary standards. Incorporate local and sustainable ingredients where possible. Operational Management: Ensure smooth and efficient kitchen operations during service. Develop and enforce standard operating procedures (SOPs) for all kitchen functions. Financial Management: Manage food costs, labor costs, and overall kitchen budgets. Monitor inventory, reduce waste, and implement cost-saving measures. Quality Control: Maintain high culinary standards in food preparation, presentation, and taste. Conduct regular kitchen inspections to ensure compliance with hygiene and food safety regulations. Collaboration: Work closely with the Food & Beverage team to ensure seamless service between the kitchen and dining areas. Collaborate on special events, banquets, and catering operations. Qualifications: Proven experience as an Executive Chef or similar leadership role in a luxury or 4-star hotel environment. Culinary degree or equivalent professional training. Strong knowledge of culinary techniques, global cuisines, and food safety regulations. Excellent leadership, organizational, and time-management skills. Ability to thrive in a fast-paced environment. Proficiency in budgeting and financial management. Exceptional communication and interpersonal skills. Preferred Qualifications: Experience in fine dining, banquet management, or large-scale food operations. Certification in food safety management (e.g., ServSafe). Familiarity with inventory management software. Benefits: Competitive salary and performance-based bonuses. Paid time off and holidays. Job Types: Full-time, Permanent Pay: ₹50,000.00 - ₹55,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Work Location: In person
