Executive Chef

Cuisine Specialization:

Location:

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Experience Required:

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Job Summary

Executive Chef

Key Responsibilities

1. Kitchen Leadership & Operations

• Oversee and manage complete kitchen operations.
• Lead a team of Sous Chefs, CDPs, Commis, and Stewarding staff.
• Ensure consistent food quality, taste, and presentation.

2. Menu Development & Innovation

• Create innovative, seasonal, and trending menus.
• Develop standard recipes, portion control, and plating guides.
• Introduce new dishes to keep the menu competitive and exciting.

3. Quality, Hygiene & Safety

• Ensure the highest standards of kitchen hygiene, FSSAI compliance, and food safety.
• Conduct daily kitchen inspections and audits.
• Maintain proper storage, labeling, and FIFO procedures.

4. Staff Training & Development

• Train kitchen staff in culinary techniques, safety, SOPs, and presentation.
• Conduct performance reviews and skill development sessions.
• Build a strong, disciplined, and motivated kitchen team.

5. Cost Control & Inventory Management

• Plan and maintain food cost within budget limits.
• Monitor inventory, ordering, and wastage control.
• Coordinate with vendors for quality raw material procurement.

6. Coordination & Communication

• Work closely with F&B Manager/Operations Manager for smooth service flow.
• Communicate daily specials, new menus, and kitchen requirements.
• Ensure proper coordination between kitchen and service team.

7. Event & Banquet Planning (if applicable)

• Plan specialized menus for events, banquets, and VIP guests.
• Provide culinary support during promotions and special events.

Qualifications & Skills

• Degree/Diploma in Culinary Arts or Hotel Management.
• 8–15 years of experience as Sous Chef/Executive Chef in a premium restaurant, hotel, or lounge.
• Expertise in Multicuisine/Continental cuisine styles.
• Strong leadership, creativity, and time-management skills.
• Excellent knowledge of food costing, menu engineering, and kitchen operations.