Executive Chef

12 hours ago

Udagamandalam TN IN The Littlearth Group Full time

Job Summary The Executive Chef is responsible for overseeing all kitchen operations menu development food preparation and culinary presentation to ensure superior quality and consistency The role involves managing kitchen staff controlling costs ensuring hygiene compliance and delivering exceptional guest satisfaction through creative and efficient food operations Key Responsibilities 1 Kitchen Operations Food Production Oversee daily kitchen operations across all outlets and banquets Ensure consistent preparation and presentation of high-quality dishes Plan and design menus in collaboration with the F B Manager and management Supervise food preparation to ensure adherence to recipes and portion standards 2 Menu Planning Innovation Develop innovative menus that reflect current culinary trends and guest preferences Introduce seasonal themed or specialty menus to increase guest engagement Conduct menu engineering to balance creativity and profitability 3 Cost Inventory Control Prepare and manage kitchen budgets in line with revenue and cost targets Control food costs wastage and portion sizes Ensure accurate inventory management requisition and stock rotation Work closely with the purchase department to ensure quality and cost-effective procurement 4 Team Management Training Lead train and motivate kitchen staff to maintain high performance and morale Conduct regular briefings training sessions and performance appraisals Develop successors and support career growth within the culinary team 5 Hygiene Safety Ensure compliance with HACCP FSSAI and local food safety standards Maintain kitchen cleanliness equipment sanitation and safe food handling practices Conduct regular inspections and audits to uphold hygiene standards 6 Guest Experience Collaboration Ensure guest satisfaction through consistent food quality and presentation Coordinate with the F B service team to align menu offerings with guest feedback Handle special requests VIP menus and catering for events and functions 7 Administration Reporting Maintain kitchen documentation including inventory wastage temperature logs and staff records Submit monthly reports on food cost performance and operational efficiency Participate in management meetings and contribute to strategic planning Qualifications Skills Degree Diploma in Culinary Arts Hotel Management or related field Minimum 10-15 years of culinary experience with at least 6 years in a senior leadership role Strong knowledge of international cuisines menu design and food presentation Excellent leadership communication and organizational skills Proficiency in kitchen management software and MS Office Key Competencies Culinary creativity and innovation Leadership and team building Cost control and budgeting Attention to detail and quality focus Time management and problem-solving Job Types Full-time Permanent Pay 60 000 00 - 70 000 00 per month Work Location In person

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