Centro Hotels | Executive Chef | pune

3 weeks ago

pune, India Centro Hotels Full time
Job Description: Executive Chef

Position: Executive Chef

Location: Centro Hotels – Pune, India

Reports To: General Manager / Hotel Manager

Department: Food & Beverage (F&B)

Overview:

Centro Hotels, part of SARC Hospitality, is seeking a visionary and experienced Executive Chef to lead culinary operations across our flagship boutique hotel and associated dining spaces, including Chirp – a plant-forward café . The ideal candidate will not only ensure operational excellence but also elevate the guest experience with innovative culinary offerings in line with our commitment to quality and continuous improvement.

Key Responsibilities:

1. Leadership & Team Development:

  • Lead and manage kitchen staff, including recruitment, training, scheduling, and performance management.
  • Foster a culture of teamwork, creativity, and continuous learning among the culinary team.
  • Mentor junior chefs and ensure alignment with Centro's values of empowerment and growth opportunities.

2. Menu Development & Execution:

  • Develop seasonal and innovative menus for Centro’s in-house dining venues, with a strong focus on plant-forward and global cuisine in Chirp.
  • Collaborate with the events team at Bloom to design custom menus for conferences, weddings, and other events.
  • Incorporate guest feedback and market trends to enhance and evolve offerings continually.

3. Operational Excellence:

  • Oversee all kitchen operations to ensure smooth service, quality control, and compliance with food safety regulations.
  • Manage inventory efficiently to minimize waste while ensuring the availability of fresh, high-quality ingredients.
  • Implement cost control measures to optimize food cost percentages and profitability without compromising quality.

4. Standardization of Recipes, Processes, and Hygiene:

  • Establish standardized recipes, portion controls, and kitchen processes to ensure consistent quality across all Centro properties.
  • Develop and enforce rigorous hygiene protocols, safety standards, and operational checklists to maintain a pristine kitchen environment.
  • Focus on creating scalable processes and frameworks that will enable Centro Hotels to replicate its culinary success across future locations.

5. Financial & Administrative Management:

  • Develop and manage the culinary department’s budget, including forecasting and managing labor, food, and operational costs.
  • Collaborate with the general manager and marketing team on promotional activities to drive revenue growth.
  • Ensure compliance with all health, safety, and hygiene standards, maintaining a professional kitchen environment.
Qualifications & Experience:
  • Degree or Diploma in Culinary Arts or a related field.
  • Minimum of 8 years of progressive culinary experience, with at least 3 years in a senior leadership role.
  • Experience in managing high-end restaurants, boutique hotels, or events-driven operations.
  • Expertise in plant-forward, vegan, and global cuisine is highly preferred.
  • Strong business acumen with experience in budgeting, cost control, and vendor management.
  • Excellent communication, leadership, and interpersonal skills.
Key Attributes:
  • Creativity and Innovation: Ability to design menus and experiences that are both fresh and exciting.
  • Attention to Detail: High standards for food presentation, cleanliness, and service delivery.
  • Adaptability: Thrives in a dynamic, fast-paced environment with the ability to evolve offerings based on market and guest needs.
  • Process-Oriented: Strong focus on establishing and maintaining standard recipes, hygiene protocols, and operational procedures .
  • Guest-Centric Focus: Committed to exceeding guest expectations and creating memorable dining experiences.
Why Join Us?

Centro Hotels offers a unique work environment where culinary professionals are empowered to innovate and grow. We believe in continuous improvement and offer career development opportunities for both blue-collar and managerial staff. As part of our commitment to scaling operations, we aim to set new standards in culinary processes, hygiene, and quality control to drive consistent guest satisfaction across all properties.

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