Head Chef In Training

Executive Chef Department: Culinary The Executive Chef – Catering & Banqueting is a key leadership position responsible for overseeing all culinary operations within the catering and banquet business. The role ensures the preparation and presentation of high-quality cuisine that aligns with company standards and client expectations. This position requires exceptional leadership, creativity, and operational excellence, along with deep expertise in large-scale event catering and banquet management. The Executive Chef will lead and mentor a team of chefs and kitchen staff, oversee menu design and execution, manage kitchen operations, and ensure seamless coordination for premium events and banquets. Oversee all culinary operations for catering and banquet services, ensuring consistency in quality, taste, and presentation. Supervise and mentor Sous Chefs and culinary teams, fostering a culture of excellence and teamwork. Plan and execute large-scale catering and banquet events, ensuring timely and high-quality delivery. Manage food production schedules, ensuring efficiency and adherence to timelines. Implement and monitor kitchen hygiene, sanitation, and safety standards in compliance with regulations. Control food costs, manage inventory, and optimize procurement in coordination with the purchase and finance teams. Collaborate closely with event managers, operations, and service teams to ensure seamless event execution. Conduct regular training programs to enhance the culinary team’s skills, efficiency, and product knowledge. Maintain quality assurance for all food served, ensuring it meets both client and brand standards. Innovate new culinary concepts and presentation styles to elevate the brand’s offering. Reports to: Business Head - Catering Collective Sous Chefs (3–5 team members) Graduate in Hotel Management or equivalent. Experience Minimum 15 years of experience in high-end banqueting or luxury catering. Background in Michelin-starred or fine dining restaurants, five-star hotels, or premium catering establishments preferred. Proven track record in handling large-scale catering events and HNI clientele . Demonstrated success in a senior culinary leadership role (Executive Chef / Sous Chef), preferably in banquet and catering services. Expertise in multi-cuisine culinary practices and large-scale food production. Strong knowledge of food presentation, flavor pairing, and plating for high-volume events. Proficiency in inventory control, cost management, and staff development . In-depth understanding of food safety, hygiene, and sanitation protocols . Creative approach with a strong eye for detail and a commitment to culinary excellence. Operational & Financial Acumen About K Hospitality Founded in 1972, K Hospitality Corp is India’s largest privately held F&B company, operating over 500 outlets with 10,000+ employees across multiple verticals in India and overseas. With a vision to create memories and inspire happiness through food , the group leads in QSRs, restaurants, bars, cafes, food courts, banqueting, outdoor catering, and travel F&B. Its award-winning brands include TFS, Copper Chimney, Joshh, Bombay Brasserie, The Irish House, Nando’s, Araya Bagh New Delhi, Blue Sea Banquets & Catering, Idli.Website: LinkedIn: K Hospitality Group About Catering Collective Catering Collective , a division of K Hospitality, manages some of India’s most prestigious luxury venues such as Blue Sea and Palace Halls in Mumbai and Araya Bagh in New Delhi. It delivers premium, innovative, and personalized culinary experiences through Blue Sea Catering and Pavitra Catering , serving over 3,500 events and half a million guests annually. The team caters to destination weddings, social celebrations, and corporate events for elite clientele, including celebrities, industrialists, and global brands. Website: