Executive Chef

Kitchen Operations & Food Quality

• Plan, design, and implement menus for restaurants, banquets, room service, and special promotions.
• Ensure consistent taste, presentation, portioning, and quality across all outlets.
• Supervise daily kitchen operations and service flow.
• Standardize recipes and maintain SOPs for all dishes.

Cost Control & Profitability

• Control food cost, wastage, and pilferage.
• Monitor raw material usage, yields, and portion control.
• Finalize vendor selection in coordination with purchase and management.
• Approve daily indents, market lists, and store issues.

Hygiene, Safety & Compliance

• Ensure strict adherence to food safety, hygiene, and sanitation standards.
• Maintain kitchen cleanliness, pest control coordination, and equipment hygiene.
• Train staff on HACCP / FSSAI norms and internal audits.
• Ensure proper food storage, labeling, and FIFO practices.

Team Leadership & Training

• Recruit, train, schedule, and evaluate kitchen staff.
• Build a disciplined and motivated kitchen brigade.
• Conduct regular training sessions on cooking techniques, hygiene, and presentation.
• Maintain duty rosters and manage manpower effectively.

Banquets & Events

• Coordinate with Banquet Sales and F&B Service for events, weddings, and conferences.
• Plan menus based on budget, guest profile, and theme.
• Ensure timely execution of large-scale banquet operations.

Coordination with Other Departments

• Work closely with F&B Service, Front Office, Purchase, Stores, and Accounts.
• Participate in menu engineering, pricing, and promotional planning.
• Handle guest feedback and take corrective actions promptly.

Innovation & Guest Satisfaction

• Introduce new dishes, festivals, and seasonal menus.
• Customize menus for VIPs, long-stay guests, and special dietary requirements.
• Monitor guest feedback, online reviews, and internal quality scores.

Skills & Competencies

• Strong leadership and people-management skills
• Excellent knowledge of multi-cuisine operations
• Menu engineering & costing expertise
• Ability to manage high-volume banquet kitchens
• Strong organizational and problem-solving skills

Job Type: Full-time

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits:

• Food provided

Work Location: In person