Executive Chef

Job Title: Executive Chef

Location: The Flora Grand
Department: F&B Production
Reports To: General Manager

Job Summary:

The Executive Chef will be responsible for overall culinary operations of the hotel, including restaurants, room service, and banquet functions. The role requires strong leadership, menu planning expertise, and a thorough understanding of food cost control, kitchen administration, and hygiene standards. The candidate must also be well-versed with computer applications for cost analysis, menu engineering, and reporting.

Key Responsibilities:

Culinary Operations:

• Oversee day-to-day kitchen operations across all outlets and banquets.
• Plan, prepare, and supervise high-quality food production in accordance with hotel standards.
• Create innovative and seasonal menus to enhance guest satisfaction.
• Maintain consistency in taste, presentation, and quality.

Banquet & Event Management:

• Plan and execute banquet menus in coordination with the F&B Manager and Banquet Team.
• Supervise food preparation for weddings, conferences, and special events.
• Ensure timely delivery and proper coordination during banquet functions.

Cost & Inventory Management:

• Monitor and control food costs, wastage, and portion sizes.
• Prepare and analyze daily and monthly food cost reports.
• Ensure proper inventory management, stock rotation, and vendor coordination.
• Work with the accounts team to track and maintain budgeted food costs.

Team Leadership & Training:

• Lead, train, and motivate kitchen staff to maintain high performance standards.
• Schedule and organize kitchen teams efficiently for all operations.
• Conduct regular training on hygiene, safety, and new recipes.

Hygiene & Safety:

• Maintain strict hygiene, sanitation, and food safety standards (HACCP compliance).
• Ensure all kitchen equipment and areas are clean and well-maintained.

Administrative & Technical Skills:

• Proficient in MS Office, POS systems, and hotel management software.
• Prepare reports, menus, and costings using computer applications.
• Assist in budgeting, forecasting, and menu engineering using data analysis tools.

Qualifications & Experience:

• Diploma/Degree in Hotel Management or Culinary Arts.
• Minimum 9 to 13 years of experience in reputed hotels, including 2 years as Executive Chef or Senior Sous Chef.
• Strong background in both Indian and Continental cuisine preferred.
• Proven experience in banquets and large-scale event catering.
• Excellent communication, leadership, and organizational skills.

Job Type: Full-time

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off

Work Location: In person