Executive Chef

As an Executive Chef at GREATBELL HR Consultancy Services PVT LTD, you will be responsible for managing all culinary aspects of the hotel. You will lead culinary operations, ensuring high-quality food service, and maintaining efficient kitchen operations. The role requires a minimum of 7 to 10 years of experience in the hospitality industry and is based in Thiruvananthapuram, Ernakulam, and Thrissur. You should have extensive leadership experience in a culinary setting with a track record of mentoring and developing kitchen teams. Your proven expertise in menu planning and design should focus on creativity and customer satisfaction. Strong food cost management skills are crucial to ensure profitability without compromising on quality. Your exceptional team management capabilities will foster collaboration and maintain high morale within the team. Your in-depth food safety knowledge will uphold health standards and regulations within the kitchen environment. You should be able to manage all culinary aspects of the hotel efficiently, ensuring standout guest experiences. Excellent organizational skills are required to oversee kitchen processes and ensure smooth service delivery. Effective communication skills are essential to liaise with staff, vendors, and guests for clear understanding and efficient service. Your roles and responsibilities will include leading the kitchen team, setting goals, providing feedback, and fostering a positive and productive environment. You will develop and implement innovative menu items and specials in line with current food trends and customer preferences. Overseeing inventory management to ensure cost control and minimize waste while complying with budget guidelines is also a key responsibility. Furthermore, you will ensure the execution of high culinary standards by monitoring food quality and presentation consistently. Maintaining a safe and sanitary kitchen environment in adherence to health and safety regulations is crucial. Collaborating with vendors to secure high-quality ingredients at competitive prices and coordinating with front-of-house staff to align service quality with kitchen output will also be part of your responsibilities. Additionally, you will participate in relevant culinary and hospitality events to represent the hotel and engage with the community.,