Executive Chef

Key Responsibilities1. Culinary Operations

• Design and develop innovative menus for all outlets, banquets, and special events.
• Ensure consistency in taste, quality, and presentation across all dishes.
• Oversee daily food preparation and production processes.
• Conduct tasting sessions and quality checks.

2. Leadership & Staff Management

• Recruit, train, mentor, and manage kitchen staff (Sous Chefs, Cooks, Stewards).
• Create staff schedules and assign duties efficiently.
• Conduct performance reviews and develop skill enhancement plans.
• Promote teamwork and a positive work environment.

3. Cost Control & Budgeting

• Plan and manage food cost within budgeted targets.
• Monitor inventory, wastage, and portion control.
• Negotiate with suppliers and ensure timely procurement.
• Analyze P&L statements for kitchen operations.

4. Hygiene & Safety Compliance

• Maintain strict hygiene, sanitation, and food safety standards (HACCP/FSSAI).
• Ensure all equipment is well-maintained and safe.
• Conduct regular kitchen inspections and audits.
• Implement SOPs for food handling and storage.

5. Guest Experience & Service Coordination

• Collaborate with F&B Manager and service teams to ensure smooth service.
• Interact with VIP guests, receive feedback, and customize dining experiences.
• Participate in menu presentations, promotions, and themed events.

6. Innovation & Brand Development

• Stay updated with international culinary trends and techniques.
• Introduce seasonal and signature dishes to enhance brand identity.
• Plan live counters, chef’s tables, and special events.

7. Administration

• Prepare reports on food cost, staff performance, and menu popularity.
• Plan kitchen layout and workflow improvements.
• Ensure compliance with hotel standards and brand guidelines.

Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹50,000.00 per month

Work Location: In person