Executive Chef

1 day ago

Kodaikanal TN IN Hotel Benzz park Full time

Job Summary The Executive Chef is responsible for overseeing all aspects of kitchen operations including menu planning food preparation quality control staff supervision inventory management and maintaining food safety standards The role requires strong leadership creativity and cost management to ensure an excellent culinary experience for all guests Key Responsibilities 1 Kitchen Operations Plan direct and coordinate all kitchen activities to ensure smooth operations Supervise and participate in food preparation and presentation to maintain consistency and quality Develop and standardize recipes to ensure consistent portioning flavor and presentation 2 Menu Planning Development Create innovative menus based on seasonal availability customer preferences and cost-effectiveness Introduce new dishes and maintain the balance between creativity and profitability 3 Team Leadership Recruit train and supervise kitchen staff including sous chefs cooks and stewards Conduct regular team meetings to ensure effective communication and performance Foster a positive work environment focused on teamwork learning and growth 4 Cost Control Inventory Management Monitor food cost wastage and portion control to achieve budget targets Oversee purchasing and storage of ingredients and equipment Maintain accurate inventory records and ensure proper stock rotation 5 Hygiene Safety Ensure compliance with food safety sanitation and hygiene standards HACCP FSSAI Conduct regular kitchen inspections and staff training on cleanliness and safety protocols 6 Coordination Communication Work closely with the restaurant manager banquet team and other departments for smooth service Participate in management meetings to plan menus for special events promotions and functions Qualifications Experience Diploma Degree in Culinary Arts or Hotel Management Minimum 5-8 years of progressive kitchen experience including 2-3 years in a leadership role Strong knowledge of international and local cuisines Excellent organizational leadership and communication skills Ability to work under pressure and manage multiple priorities Key Skills Menu innovation presentation Cost control budgeting Team leadership training Food safety hygiene Time management multitasking Job Types Full-time Permanent Pay 33 140 66 - 40 271 97 per month Benefits Food provided Provident Fund Work Location In person

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