Executive Chef

Responsible for overseeing all culinary operations, from menu creation to kitchen staff management and financial control. Key duties include planning innovative menus, managing budgets, ensuring food quality and safety standards are met, and leading and training the kitchen team to ensure guest satisfaction.

Key responsibilities: Should know recipe costing on Excel/ Googly Sheets

• Menu planning and creation: Design and update innovative, seasonal menus that align with the hotel's brand, customer preferences, and cost-efficiency goals.
• Kitchen management: Oversee all kitchen functions across all food outlets, including restaurants, banquets, and room service.
• Staff management: Hire, train, mentor, and manage the kitchen staff, ensuring they follow high-quality standards and are motivated.
• Food and beverage control: Manage food purchasing, inventory, and ordering to control costs while ensuring high-quality products.
• Quality assurance: Ensure all food is prepared and presented to meet the hotel's standards for quality, taste, and appearance.
• Hygiene and safety: Maintain strict sanitation and food safety standards to comply with health regulations and conduct regular inspections.
• Financial management: Manage the kitchen budget, monitor food and labor costs, and contribute to the financial performance of the food and beverage department.
• Guest relations: Interact with guests to gather feedback on food and service quality, and resolve any complaints or problems.

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:

• Food provided

Work Location: In person