Executive Chef

. Job Summary

The Executive Chef is responsible for leading the entire culinary operations, menu planning, food production, kitchen management, cost control, hygiene compliance, and team leadership. The role ensures high-quality food standards, smooth kitchen operations, and exceptional guest satisfaction.

2. Key ResponsibilitiesA. Culinary Operations & Menu Planning

• Plan, develop, and design menus for all outlets.
• Ensure consistency in food quality, presentation, and taste.
• Conduct food trials, menu engineering, and introduce new dishes periodically.
• Maintain standard recipes and portion control.

B. Kitchen Management

• Oversee daily kitchen operations across all F&B outlets.
• Ensure proper allocation of duties, staff scheduling, and workflow.
• Monitor mise-en-place, cooking processes, and timely food service.
• Ensure smooth coordination with service teams and other departments.

C. Food Safety & Hygiene Compliance

• Maintain high hygiene standards as per FSSAI and company guidelines.
• Conduct regular kitchen inspections and audits.
• Ensure proper storage, labeling, FIFO, and temperature control.
• Train staff in hygiene, sanitation, and safe food handling.

D. Cost Control & Inventory Management

• Monitor food cost, wastage, yield percentage, and portion sizes.
• Approve all purchase requests and ensure quality checks for raw materials.
• Coordinate with the Store & Purchase Department for stock management.
• Implement cost-saving initiatives without compromising quality.

E. Team Leadership & Training

• Manage, motivate, and train kitchen staff (CDP, DCDP, Commis, Helpers).
• Conduct regular training on cooking skills, hygiene, and SOPs.
• Evaluate team performance and support growth and improvement.
• Maintain discipline and positive team culture in kitchens.

F. Quality Assurance & Guest Satisfaction

• Ensure all dishes meet quality standards before service.
• Attend guest feedback, handle complaints, and take corrective actions.
• Conduct tasting sessions for VIP guests, events, and special functions.

G. Events & Special Functions

• Plan and execute menus for banquets, events, corporate functions, and festivals.
• Coordinate with banquet and operations teams for buffet layout and arrangements.

3. Qualifications & Experience

• Degree/Diploma in Hotel Management or Culinary Arts.
• Minimum 8–12 years of culinary experience, with at least 3–5 years in a senior chef role.
• Strong knowledge of multi-cuisine operations.
• Expertise in kitchen operations, cost control, and hygiene standards.

4. Skills Required

• Excellent culinary skills and creativity.
• Strong leadership and team management.
• Good knowledge of food costing, menu planning, and inventory.
• Ability to work under pressure and handle operations smoothly.
• Knowledge of FSSAI standards and kitchen safety.

Job Type: Full-time

Pay: ₹28,332.96 - ₹81,952.76 per month

Work Location: In person