Executive Chef

Key Responsibilities

• Menu Planning & Development: Design and update seasonal menus featuring a mix of Indian and Continental cuisines
• Kitchen Leadership: Supervise, train, and motivate the culinary team to maintain consistency and quality
• Food Quality & Presentation: Ensure every dish meets the hotel’s quality standards and is aesthetically presented
• Inventory & Cost Control: Manage procurement, stock levels, and wastage while maintaining food cost targets
• Hygiene & Safety Compliance: Oversee cleanliness, sanitation, and adherence to FSSAI and hotel hygiene standards
• Event & Banquet Support: Create special menus and coordinate kitchen operations for banquets, parties, and indoor catering
• Collaboration: Work closely with management and service teams to enhance guest satisfaction and dining experience
• Innovation: Introduce new recipes, culinary techniques, and plating ideas that elevate the hotel’s food profile

Job Type: Full-time

Shift: 10 hours (Morning / Afternoon)

Experience: 5+ years of experience as Sou Chef or CDP

Languages: Hindi / English

Salary Offered: Rs. 22,000/- to 28,000/- (depending on candidate’s skill set)

Accommodation: Included (if required)

Job Type: Full-time

Pay: ₹22,000.00 - ₹28,000.00 per month

Benefits:

• Food provided

Work Location: In person