Executive Chef

Job Title: Executive Chef

Location: The House of MG, Ahmedabad, Gujarat
Department: F&B Production
Employment Type: Full Time

Position Summary:

The Executive Chef at The House of MG is responsible for leading all kitchen operations, ensuring the consistent delivery of high-quality, culturally rooted, and aesthetically appealing cuisine across multiple outlets and banqueting facilities. This leadership role includes planning, organizing, training, and supervising culinary staff while maintaining the highest professional food quality, sanitation, and service standards. The Executive Chef will play a key role in menu development, cost control, inventory management, vendor coordination, and guest satisfaction within a heritage hospitality setting.

Key Responsibilities:

1. Culinary Operations & Kitchen Management

• Oversee all kitchen operations including central kitchen, QSR outlets, and banquets.
• Ensure consistency in food quality, presentation, portioning, and taste across all outlets.
• Design, implement, and regularly update SOPs for food preparation, hygiene, and service.
• Introduce innovative dishes aligned with heritage values and modern culinary expectations.
• Supervise daily food production and monitor all kitchen activities and timelines.
• Coordinate closely with F&B service teams to maintain seamless kitchen-to-guest operations.

2. Staff Management & Training

• Recruit, train, and supervise kitchen staff to uphold culinary excellence and discipline.
• Demonstrate new cooking techniques and kitchen equipment usage to team members.
• Monitor performance, conduct appraisals, and implement skill-enhancement programs.
• Promote a culture of safety, cleanliness, and respect across the culinary team.

3. Menu Planning & Development

• Lead seasonal and event-based menu planning using regional, sustainable ingredients.
• Plan customized menus for events, special diets, and VIP guests.
• Work with the marketing team to introduce innovative dishes and signature offerings.
• Regularly review guest feedback and sales performance to update menus accordingly.

4. Inventory, Procurement & Cost Management

• Manage food costs, reduce waste, and ensure profitability through efficient practices.
• Monitor inventory levels, audit usage, and ensure timely procurement of quality ingredients.
• Liaise with approved vendors and local producers for best value and authenticity.
• Implement and maintain ISO and food safety standards as per hospitality industry norms.

5. Guest Satisfaction & Interaction

• Personally interact with guests during service to ensure satisfaction and receive feedback.
• Maintain high guest service standards in all culinary outputs and restaurant interactions.
• Address complaints promptly and resolve issues with a service-first mindset.
• Support digital platforms and online channels to boost restaurant visibility and sales.

Required Skills:

• Expertise in regional Indian and heritage cuisine
• Proficient in modern kitchen equipment and culinary techniques
• Strong leadership and team-building abilities
• Knowledge of food safety, HACCP, and ISO standards
• Excellent communication and interpersonal skills
• Proficiency in MS Office, inventory, and billing software
• Strong analytical and budgeting skills

Qualification & Experience:

Education:

• 3-year Degree/Diploma in Culinary Arts or Hotel & Restaurant Management from a reputed institute

Experience:

• Minimum 10 years of experience in the culinary or F&B industry
• Minimum 4 years in a senior role (Sous Chef or above)
• Experience in heritage hotels or boutique luxury properties preferred

Job Types: Full-time, Permanent

Pay: Up to ₹80,000.00 per month

Benefits:

• Commuter assistance
• Food provided
• Life insurance
• Paid sick time
• Paid time off
• Provident Fund

Schedule:

• Day shift

Supplemental Pay:

• Performance bonus

Language:

• Gujarati (Required)
• Hindi (Required)
• English (Required)

Location:

• Lal Darwaja, Ahmedabad, Gujarat (Required)

Work Location: In person

Expected Start Date: 01/08/2025