Executive Chef

16 hours ago

Vasco Da Gama GA IN The Flora Grand Full time

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

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