Executive chef

4 days ago

Coimbatore, India Merlis Hotels Coimbatore Full time
We are seeking an experienced and dynamic Executive Chef to lead our culinary team and create unforgettable dining experiences.
Merlis Coimbatore is an elegant new luxury hotel set amidst 4 acres of serene landscapes, ideally located just 2 kilometers from Coimbatore International Airport . The hotel features 142 meticulously designed rooms, including five premium dining outlets , and an array of world-class facilities, including two grand ballrooms, a spacious banquet lawn, six well equipped meeting rooms . For relaxation and wellness, guests can enjoy a state-of-the-art health club featuring a spa, gym, and swimming pool. Designed with versatility in mind, Merlis Coimbatore is the perfect destination for corporate MICE functions, large weddings, and distinctive residential-style gatherings, that promise an unforgettable experience for every guest.
As the Executive Chef, you will play a pivotal role in shaping the culinary identity of our hotel. From conceptualizing menus to building and mentoring a talented kitchen team, you will set the stage for exceptional dining that aligns with our brand's standards and vision.
Culinary Vision and Menu Development
Conceptualizing Menus: Develop creative and innovative menus for all dining outlets, room service, and events, aligned with the hotel’s brand and target audience.
Market Research: Analyze local and international culinary trends to craft menus that appeal to diverse tastes.
Costing: Develop menu pricing and ensure food cost control while maintaining high quality.
Inventory Management: Establish systems for inventory control and ordering of raw materials and supplies.
Recruitment and Team Building
Staffing: Recruit skilled culinary professionals for various kitchen roles, including sous chefs, line cooks, and stewards.
Training and Development: Conduct comprehensive training sessions to align the team with the hotel’s standards and culinary vision.
Team Leadership: Build a strong team culture and mentor team members to deliver high-quality food consistently.
Operational Planning
Standard Operating Procedures (SOPs): Create and implement SOPs for food preparation, presentation, and service.
Health and Safety: Ensure compliance with food safety standards, sanitation protocols, and HACCP guidelines.
Work Schedules: Design staff rosters and shift schedules to ensure smooth operations.
Collaboration with Other Departments
Coordination with F&B: Work closely with the Food & Beverage Manager to align culinary offerings with the hotel’s overall strategy.
Marketing Support: Assist in creating promotional food events and campaigns in collaboration with the marketing team.
Event Planning: Collaborate with the events team to design customized menus for weddings, conferences, and other functions.
Budget and Cost Management
Budget Preparation: Assist in developing the kitchen’s pre-opening and operational budgets.
Cost Control: Monitor food costs, wastage, and operational expenses to ensure profitability.
Vendor Management: Negotiate with suppliers to secure high-quality ingredients at competitive prices.
Quality Control
Food Presentation and Taste: Maintain consistent quality and presentation standards across all dishes.
Recipe Standardization: Develop and document recipes to ensure uniformity in preparation.
Sustainability Initiatives
Eco-Friendly Practices: Incorporate sustainable sourcing and waste management practices into kitchen operations.
Local Sourcing: Build relationships with local farmers and suppliers to promote regional ingredients.
Pre-Opening and Transition
Opening Day Readiness: Oversee kitchen operations during trial runs and soft openings to fine-tune processes.
Operational Handover: Transition from pre-opening to regular operations by ensuring all systems and staff are fully operational.
Continuous Improvement
Guest Feedback: Use guest feedback to refine menus and improve service quality.
Innovation: Stay updated with culinary trends and incorporate them into the hotel’s offerings.

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