Executive Chef

As the Executive Chef at the residential club, you will be leading the culinary operations with a focus on various aspects such as inventory control, hygiene & sanitation, cost efficiency, wastage management, team training, and community engagement. Your role will involve crafting innovative menus, executing food festivals, and enhancing resident satisfaction through high-quality food and service standards. Your responsibilities will include: - Monitoring daily and monthly inventory - Implementing portion control and par stock systems - Analyzing food cost variances and ensuring budget adherence - Ensuring kitchens meet hygiene standards - Conducting kitchen audits and providing hygiene training - Minimizing food wastage through proper techniques - Recruiting, training, and mentoring kitchen staff - Designing resident-focused, seasonal menus - Ensuring consistency in food quality and presentation - Curating theme-based food festivals and cooking workshops - Collaborating with the event team on community events - Maintaining a feedback loop with residents Key Skills required for this role: - Strong leadership and organizational skills - Deep understanding of food cost control and inventory systems - Expertise in Indian and international cuisines - Proactive and resident-friendly attitude - Knowledge of hygiene audits and kitchen safety practices,