Executive Chef

Job Description – Executive Chef

Key Responsibilities

Menu Planning & Innovation

• Plan, create, and execute innovative menus for restaurants, banquets, and room service in line with brand standards.
• Ensure consistent high-quality food preparation, taste, and presentation.
• Stay updated with global culinary trends, seasonal ingredients, and luxury dining expectations.

Leadership & Team Management

• Lead, train, and mentor a diverse culinary team including sous chefs, line cooks, and kitchen staff.
• Foster a culture of teamwork, discipline, and excellence.
• Conduct regular briefings, training sessions, and performance evaluations.

Operational & Financial Management

• Develop and control budgets for food, labor, and equipment.
• Monitor food costs, portion control, and inventory management to maximize profitability.
• Collaborate with the purchasing team to source premium ingredients while maintaining cost efficiency.

Quality & Compliance

• Enforce strict hygiene, sanitation, and food safety standards (HACCP, FSSAI, ISO, etc.).
• Ensure compliance with hotel brand guidelines and 5-star service standards.
• Conduct regular kitchen audits and inspections.

Collaboration & Coordination

• Work closely with the Food & Beverage Manager and other departments to deliver exceptional guest experiences.
• Support banquet operations for weddings, conferences, and VIP events.
• Participate in hotel promotional activities, menu launches, and media events.

Job Type: Full-time

Pay: ₹23,040.77 - ₹82,191.91 per month

Benefits:

• Provident Fund

Work Location: In person