Executive Chef

Executive Chef

Key Responsibilities:

• Plan, develop, and execute menus across restaurants, banquets, and in-room dining.
  
• Lead, train, and motivate the kitchen brigade to maintain high culinary standards.
  
• Control food costs, manage inventory, reduce wastage, and negotiate with vendors.
  
• Ensure compliance with FSSAI, HACCP, and hygiene/sanitation standards.
  
• Coordinate with F&B service teams to deliver smooth dining experiences.
  
• Innovate and introduce seasonal specials, signature dishes, and guest-focused menus.
  
• Monitor portion control, consistency, and timely food preparation.
  
• Forecast, budget, and align culinary operations with business objectives.
  
• Handle guest feedback with professionalism and ensure continuous improvement.
  

Desired Candidate Profile:

• Degree/Diploma in Hotel Management/Culinary Arts.
  
• 10+ years of progressive kitchen experience with at least 3 years in a leadership role.
  
• Expertise in multi-cuisine, banquets, and fine dining.
  
• Strong leadership, organizational, and communication skills.
  
• Passion for culinary innovation with a focus on quality and guest satisfaction