We are seeking a visionary and innovative Executive Chef to lead our culinary team in Visakhapatnam, India. As the Executive Chef, you will be responsible for overseeing all aspects of our food service operations, ensuring the highest standards of quality, creativity, and guest satisfaction.

Develop and implement innovative menu concepts that reflect current culinary trends and local flavors
Manage and mentor a diverse kitchen team, fostering a collaborative and efficient work environment
Ensure compliance with food safety regulations and maintain the highest standards of hygiene and sanitation
Oversee inventory management, cost control, and budget planning for the culinary department
Collaborate with the Food & Beverage Director to enhance overall dining experiences and drive customer satisfaction
Participate in strategic planning and contribute to the long-term success of our food service operations
Implement and maintain quality control measures for all food preparation and presentation
Engage with guests to gather feedback and continuously improve culinary offerings
Stay updated on industry trends and incorporate new techniques and technologies in kitchen operations
Organize and oversee special culinary events, promotions, and themed dining experiences

Minimum of 5 years of management experience in an accredited restaurant or hotel with multi-outlet operations
Culinary degree or equivalent extensive experience in high-level culinary positions
Proven track record of menu development, kitchen management, and team leadership
Strong knowledge of various cuisines, cooking techniques, and current food trends
Excellent understanding of food safety regulations and health department guidelines
Demonstrated ability to manage budgets, control costs, and optimize kitchen efficiency
Outstanding communication and interpersonal skills, with the ability to lead and motivate a diverse team
Proficiency in kitchen management software and inventory control systems
Food safety certification (e.g., ServSafe or equivalent)
Exceptional organizational skills with a keen eye for detail
Ability to work effectively in a fast-paced, high-pressure environment
Strong problem-solving skills and the ability to make quick, sound decisions
Passion for culinary innovation and commitment to delivering exceptional guest experiences
Flexibility to work varying shifts, including weekends and holidays as required

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