Executive Chef/ Suos Chef

Executive Chef/ Suos Chef

Company: Navaratna Delight

Location: Coimbatore, Tamil Nadu

Position: Hotel Chef/Suos Chef

Experience: 3–7 years of hotel management

Employment Type: Full-Time

About Us

Navaratna Delight – Coimbatore is committed to delivering exceptional hospitality and a premium guest experience. We strive to maintain high service standards, operational efficiency, and guest satisfaction. We are looking for an experienced Hotel Chef to lead our daily operations and ensure smooth coordination across all departments.

Key Responsibilities

1. Strategic Culinary Leadership

• Define and implement the hotel’s culinary vision aligned with brand positioning and guest profiles.
• Innovate and execute diverse food concepts for restaurants, banquets, MICE, and room service.
• Collaborate with General Manager, F&B Manager, and Sales team for promotions, corporate tie-ups, and campaigns.
• Track culinary trends and global cuisines to maintain a competitive edge.

2. Menu Development & Food Innovation

• Design à la carte, buffet, seasonal, and banqueting menus for varied guests.
• Create signature dishes and specialty offerings to establish a strong hotel brand identity.
• Introduce healthy, vegan, gluten-free, and diet-sensitive options for international and health-conscious guests.
• Conduct regular menu engineering to balance guest demand with profitability.
• Collaborate with beverage managers on food & wine pairings and promotions.

3. Kitchen Operations Management

• Supervise kitchen outlets: restaurant, bar, banquets, café, poolside, in-room dining, and staff cafeteria.
• Maintain high standards in taste, presentation, and portion control.
• Implement and monitor SOPs across preparation, plating, and service.
• Ensure mise en place systems for efficiency during peak hours.
• Oversee kitchen equipment usage, maintenance, and repairs with engineering.

4. Financial & Cost Control

• Manage kitchen budgets for food cost, labor, and equipment.
• Monitor and control food cost %, waste, and yield management daily.
• Track KPIs: COGS, margins, profitability per outlet.
• Negotiate with suppliers for cost-efficient, quality ingredients and maintain vendor relationships.
• Enforce inventory systems (FIFO, par levels, stock audits).

5. Team Leadership & HR Management

• Lead and train the kitchen brigade (Sous Chefs, CDPs, Demi Chefs, Commis, Stewards).
• Recruit and mentor talent in culinary techniques, hygiene, and brand standards.
• Foster teamwork, discipline, and creativity in the kitchen.
• Conduct performance appraisals, coaching, and career growth plans.
• Deliver training programs on HACCP, global cuisines, plating, and safety.
• Optimize manpower scheduling based on occupancy and forecasts.

6. Guest Experience & Brand Value

• Personally interact with VIPs, long-stay guests, and corporate clients for feedback.
• Create chef’s tables, live counters, food festivals, and masterclasses to engage guests.
• Partner with marketing teams to develop social media-worthy dishes.
• Regularly review guest dining feedback and implement improvements.

7. Quality, Safety & Compliance

• Ensure compliance with FSSAI, HACCP, and hygiene standards.
• Conduct routine audits and corrective measures for sanitation and food handling.
• Train staff on hygiene, safety, and cross-contamination prevention.
• Implement kitchen fire safety protocols and emergency drills.
• Drive sustainability: minimize waste, reduce plastics, adopt energy-efficient practices.

Key Performance Indicators (KPIs)

• Financial: Food cost %, GOP contribution, waste control.
• Operational: Timely service, hygiene scores, inventory accuracy.
• Guest: Dining satisfaction, repeat patronage, online review ratings.
• People: Staff retention, training completion, skill growth.
• Innovation: Successful festivals, new menu launches, social media reach.

Qualifications & Skills

• Degree/Diploma in Culinary Arts / Hotel Management.
• Experience: 3–7 years of progressive culinary experience; minimum 3–5 years as Sous Chef / Executive Chef in a business-class hotel or resort.
• Strong expertise in Indian, Continental, and global cuisines with modern plating skills.
• Knowledge of menu engineering, cost control, and POS/inventory systems.
• Strong leadership, training, and conflict-resolution skills.
• Fluent in English; additional languages are a plus.

Work Conditions

• Full-time, hands-on leadership role in a high-pressure kitchen environment.
• Flexibility to work long shifts, weekends, holidays, and peak banqueting seasons.
• Requires physical stamina for long standing hours and multitasking in fast-paced kitchens.

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹45,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Work Location: In person