Executive Chef

**Executive Chef Job Description**

Job Summary:
As the Executive Chef, you will be the lead of our gastronomic establishments: a Multi-Cuisine Restaurant (including Indian, Chinese, and Continental) with a Bar, a Vegetarian Indian Restaurant, a Patisserie, an Indian Sweets and Confectionery section, a Fried Grills, Sandwiches, and Coffee section, and a venue for Ice Creams, Salads, and Juices.

Key Responsibilities:

- **Culinary Leadership and Vision**:

- Craft and continuously evolve the culinary vision for each food and beverage section, ensuring alignment with our 5-star brand ethos.
- Lead menu development, focusing on creativity, diversity, and culinary trends, while honoring traditional cooking methods.
- Incorporate signature dishes and special seasonal offerings.
- **Quality and Standards Management**:

- Uphold superior food quality and presentation across all sections.
- Conduct regular tastings and adjust recipes or presentation as needed.
- Enforce stringent health and hygiene standards, including kitchen cleanliness and staff hygiene practices.
- **Team Development and Management**:

- Recruit, train, and mentor kitchen staff, including sous chefs, cooks, and pastry chefs.
- Foster a culture of excellence, teamwork, and continuous learning.
- Schedule staff and manage workloads to ensure efficient kitchen operations.
- **Operational Excellence**:

- Oversee inventory management, including procurement of high-quality ingredients, cost-effective purchasing, and stock rotation.
- Monitor kitchen equipment and ensure regular maintenance and cleanliness.
- Collaborate with the F&B manager to streamline operations and enhance guest experience.
- **Guest Interaction and Satisfaction**:

- Actively engage with guests to gather feedback and personalize their dining experience.
- Handle and resolve any food-related complaints with professionalism and poise.
- Develop and maintain relationships with regular patrons.
- **Financial Management**:

- Manage the kitchen's budget, including food and labour costs.
- Implement cost-saving strategies without compromising on food quality.
- Regularly review and analyze expenditure and food wastage.
- **Collaboration with Other Departments**:

- Work closely with other facility managers (e.g., Spa, Skill Development Institute, Fashion, Supermarket) for cross-promotional events and specials.
- Participate in marketing initiatives to promote the culinary offerings.
- Coordinate with the event planning team for catering at conferences and events.
- **Sustainability and Community Engagement**:

- Champion the use of sustainable, organic, and locally sourced ingredients.
- Develop partnerships with local farmers and suppliers.
- Implement eco-friendly practices in the kitchen.

Required Skills and Qualifications:

- Minimum of 10 years of professional culinary experience, with at least 5 years in an executive role.
- Advanced knowledge of various culinary styles and mastery in Indian, Chinese, and Continental cuisines.
- Strong leadership skills, capable of managing large, diverse teams.
- Excellent organizational and time management skills.
- Proven ability to manage budgets and control costs.
- Exceptional communication and interpersonal skills.
- Culinary arts degree from a reputed institution; additional certifications are a plus.

Additional Preferences:

- Experience in luxury hotels or high-end restaurants.
- Proficiency in additional languages.
- A portfolio of creative and successful menu developments.

**Gross Salary**:

- Rs.45,000/- to Rs.50,000/- PM

**Other Benefits**:

- Free Food & Accommodation
- Bonus
- Gratuity
- Leave encashment
- Health insurance
- Increments

**Salary**: ₹45,000.00 - ₹50,000.00 per month

**Benefits**:

- Food provided
- Health insurance
- Leave encashment
- Provident Fund

Schedule:

- Rotational shift

Supplemental pay types:

- Performance bonus

**Speak with the employer**
+91 +91 9885889444