Executive Chef

Job Description – Executive Chef

Company: Clover Greens Pvt. Ltd.
Location: Hosur, Sarjapur Atibele Rod
Experience: 10+ years in Hotel/Resort industry

About Us

Clover Greens Pvt. Ltd. is a premium hospitality and leisure destination known for its lush environment, superior service standards, and exceptional guest experiences. We are seeking an experienced and innovative Executive Chef to lead our culinary operations and elevate our F&B standards.

Role Overview

The Executive Chef will oversee all culinary activities across the property, ensuring high-quality food production, menu innovation, cost control, hygiene standards, and team leadership. This role requires a hands-on leader with strong experience in hotel or resort kitchens.

Key ResponsibilitiesCulinary Operations

• Oversee daily kitchen operations, ensuring timely and high-quality food production.
• Develop and execute diverse menus for restaurants, banquets, events, retreats, and staff dining.
• Ensure consistency in taste, presentation, and portion control.

Menu Planning & Innovation

• Introduce creative, contemporary, and seasonal menus aligned with guest profiles and brand identity.
• Conduct regular market research on food trends and competitor offerings.

Quality, Hygiene & Compliance

• Maintain the highest levels of food safety and hygiene in compliance with FSSAI and hotel industry standards.
• Conduct regular kitchen inspections and ensure adherence to SOPs.

Team Leadership

• Manage, mentor, and train kitchen staff across all culinary sections (hot kitchen, cold kitchen, bakers, commissary, etc.).
• Conduct performance evaluations and support staff development.
• Foster a positive and collaborative working environment.

Cost & Inventory Management

• Strategically manage food costs, waste control, and portion management.
• Oversee procurement of ingredients, vendor relationships, and inventory management.
• Prepare weekly and monthly cost reports.

Guest Experience

• Interact with guests for feedback, menu customization, and special event requirements.
• Ensure exceptional dining experiences at all food outlets.

Event & Banquet Coordination

• Collaborate with F&B Manager and Events Team to design menus and deliver seamless banqueting services.
• Plan high-quality culinary offerings for weddings, corporate events, and special functions.

RequirementsEducation & Experience

• Degree/Diploma in Hotel Management or Culinary Arts preferred.
• Minimum 10+ years of experience in reputed hotels or resorts, with at least 3–4 years in a senior chef/Executive Sous Chef role.
• Strong background in multi-cuisine operations.

Skills & Competencies

• Excellent culinary skills and creativity.
• Strong leadership and team management abilities.
• Expertise in kitchen administration, budgeting, and cost control.
• Knowledge of modern kitchen equipment and sustainability practices.
• Excellent communication and interpersonal skills.

Salary & Benefits

• Competitive salary based on experience
• Accommodation & meals provided
• Health Insurance

Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits:

• Food provided
• Health insurance
• Leave encashment
• Provident Fund

Work Location: In person