Executive Chef - Nainital location

Job Title:

Employment Type:

Reporting:

Location:

Prime Function

• Responsible for the efficient and profitable functioning of the Kitchen assigned.
• Ensure that the hygiene standards are maintained by the team in accordance with set standards.
• Support Chef De Pattie , Sous Chef in all phases of the kitchen's operations.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Ensure all food and beverage outlets are maintained to the highest standard as per food and safety laws .
• Ensure to see daily consumption and closing patterns are followed to keep close track on food cost and wastage is controlled.
• Ensure to continue training sessions for the team, also create a culture for food shows, trials or regional cuisines are done to keep the entire kitchen team updated .
• Ensure to see smooth operations of staff kitchen, mud house kitchen and other outlets are monitored for staff satisfaction and guest satisfaction.
• Maintain highest guest excellence report card on outlets .
  

Key Responsibilities

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Ensure that daily , weekly, fortnightly and monthly reports on consumption patterns are maintained .
  

• Ensure to contribute to achieve the objectives set within the Culinary department.
• Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
• Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
• Ensure that the team has been trained for all safety provisions.
  

• Analyse food costs and determine most cost-effective recipes while ensuring that standards are maintained.
• Identify optimal, cost effective use of the resources and educate the team on the same.
• Monitor the operations of the assigned function to ensure that the food wastage is minimized. Operational Management
• Ensure that all dishes are prepared according to the recipe and to the correct quantity.
• Ensure to see to check all dishes being served to guests with highest creative standards with best quality is offered to guests.
• To ensure that the section is being kept clean and tidy at all times as per the standards.
• Responsible for offering a wide range of continental and Asian cuisines .
• Closely communicate with F & B Manager, Asst Manager Restaurant on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
• Planning and presenting the menu of the day , breakfast , Lunch and Diner.
• Ensuring to offer a wide range menu on the buffet.
• Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
• Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
• To ensure that Commis chefs receive the appropriate training and optimum guidance.
• Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Ensure to check and follow the process of FIFO and LIFO along with expirees .
• Ensure to see that the KST team is well trained to minimise breakages and maintain good cleaning practises in kitchen and equipment.
• He/ She is responsible for preparing special meals or substitute items, regulating the temperature of ovens, broilers, grills, and roasters etc.
• Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish.
• You are also expected to comply with the conditions of the food hygiene policies. Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.
• Accepting store deliveries are also part of the Commis .
• Handle additional responsibilities as and when delegated by the Management
• Responsible for offering bulk kitchen operation during banquets , parties and corporate groups. Ensure to see the good and beverage store is well
• Maintained with support of the store incharge for any time inspection.
  

Qualifications

• Bachelor's degree or diploma in Culinary Arts, Hotel Management, Hospitality, or equivalent professional culinary experience.
• Minimum 5 years of progressive culinary experience in a hotel or large-scale food operation, with at least 2 years in a supervisory or leadership role (Sous Chef, Executive Sous Chef or similar).
• Proven experience with Continental, Oriental/Asian and regional Indian cuisines, including menu planning and large-batch production.
• Strong knowledge of food safety and hygiene standards; certified in HACCP and/or local food safety regulations (or willing to obtain certification).
• Demonstrated ability to manage food cost, portion control, inventory, and minimize wastage.
• Excellent leadership, training, and team development skills; ability to coach a multi-level kitchen team.
• Good communication skills in English and Hindi (or local language) and ability to interact with management and guests.
• Ability to work flexible hours including early mornings, evenings, weekends and during special events; physically able to stand for long periods and perform kitchen duties.
  

Preferred Qualifications

• Degree or advanced certification in Culinary Arts or Hospitality Management.
• Prior experience in resort/mountain properties or multi-outlet operations.
• Familiarity with kitchen management software, inventory/POS systems and basic MS Office.
• Additional certifications (e.g., ServSafe, advanced HACCP courses) and demonstrated experience in menu innovation, cost optimization and banquet operations.