Executive Chef

Job Title: Executive Chef

Department: Kitchen

Reports To: General Manager

Position Summary:

The Executive Chef is responsible for overseeing all kitchen operations, including menu planning, food preparation, cost control, quality standards, and kitchen staff management. The position ensures that all culinary operations run efficiently and deliver exceptional dining experiences consistent with the property’s standards.

Key Responsibilities:

1. Kitchen Operations & Food Quality

• Supervise and coordinate all kitchen activities to ensure consistent food quality and presentation.
• Develop and update menus, considering seasonality, customer preferences, and cost-effectiveness.
• Ensure all dishes are prepared according to standard recipes and hygiene guidelines.
• Monitor portion and waste control to maintain food cost within budget.

2. Staff Management

• Recruit, train, and mentor kitchen staff, fostering teamwork and professional development.
• Schedule and supervise all kitchen staff to ensure smooth operations.
• Conduct regular performance evaluations and provide constructive feedback.

3. Cost Control & Inventory Management

• Monitor food and labor costs and take corrective action where necessary.
• Oversee inventory, purchasing, and storage of food and kitchen supplies.
• Maintain relationships with vendors and ensure timely procurement of high-quality ingredients.

4. Hygiene & Safety Compliance

• Ensure the kitchen complies with all health, safety, and sanitation standards.
• Conduct regular kitchen inspections and maintain proper documentation.
• Train kitchen staff on food safety, personal hygiene, and safe equipment operation.

5. Coordination & Communication

• Work closely with F&B, service, and banquet departments to ensure smooth coordination.
• Attend management meetings and contribute to strategic planning.
• Respond promptly to guest feedback related to food quality or presentation.

Physical Requirements:

• Ability to stand for long periods and work in a fast-paced environment.
• Flexibility to work weekends, holidays, and extended hours as needed.

Key Skills:

• Menu Planning & Costing
• Leadership & Team Development
• Food Safety & Hygiene Management
• Inventory & Vendor Control
• Creativity and Innovation

Job Type: Full-time

Pay: ₹35,000.00 - ₹40,000.00 per month

Benefits:

• Flexible schedule
• Food provided

Experience:

• Same post: 3 years (Preferred)

Location:

• Pathanamthitta, Kerala (Preferred)

Work Location: In person