 
						Executive Chef
4 weeks ago
Key Responsibilities Culinary Leadership Design and execute seasonal locally inspired menus for all outlets Ensure consistency in taste presentation and portioning across all dishes Innovate with regional and international cuisines to suit guest profiles Kitchen Operations Oversee daily kitchen operations including procurement prep and service Maintain hygiene and safety standards as per FSSAI and resort SOPs Monitor inventory control food costs and minimize wastage Team Management Recruit train and mentor kitchen staff including CDPs commis and stewards Conduct regular briefings tastings and performance evaluations Foster a culture of discipline creativity and teamwork Guest Experience Interact with guests for feedback and special requests Curate personalized dining experiences for VIPs and events Collaborate with F B service team for seamless coordination Compliance Documentation Maintain updated recipe cards SOPs and HACCP documentation Ensure statutory compliance including fire safety and food handling licenses Coordinate with HR for staff onboarding uniforms and disciplinary matters Job Types Full-time Permanent Pay 45 000 00 - 70 000 00 per month Benefits Food provided Paid sick time Paid time off Provident Fund Work Location In person Application Deadline 31 08 2025 Expected Start Date 01 09 2025
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