Executive Chef

Job Description:

Executive Chef in Hotel Industry

Job Summary:

The Executive Chef is responsible for overseeing all culinary operations in the hotel, including menu development, kitchen management, and food quality control.

Key Responsibilities:

• 1. Culinary Leadership: Provide culinary direction and guidance to kitchen staff.
• 2. Menu Development: Develop and implement new menus, recipes, and culinary concepts.
• 3. Kitchen Operations: Oversee daily kitchen operations, ensuring efficiency, quality, and safety.
• 4. Food Quality Control: Maintain high standards of food quality, presentation, and guest satisfaction.
• 5. Inventory Management: Manage food inventory, including ordering, storage, and control.
• 6. Team Management: Lead, train, and develop kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• 7. Budgeting and Cost Control: Manage culinary budgets, track expenses, and identify cost-saving opportunities.

Requirements:

1. Culinary Education: Degree or diploma in Culinary Arts or related field.

2. Experience: Minimum 5-7 years of experience in a senior culinary role, preferably in a hotel or hospitality setting.

3. Skills: Strong culinary skills, leadership, and communication abilities.

Performance Metrics:

1. Food Quality: Maintain high standards of food quality and presentation.

2. Guest Satisfaction: Ensure high levels of guest satisfaction and loyalty.

3. Kitchen Efficiency: Optimize kitchen operations, reducing waste and improving productivity.

4. Revenue Growth: Contribute to revenue growth through menu innovation and sales strategies.

Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹70,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person