Executive Chef

We are looking for an Executive Chef, You will be responsible for the efficient running of the division in line with Flora Hospitality Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all food is produced in a timely and efficient manner, meeting and exceeding guest expectations.

**Duties & Responsibilities**:
**1. Culinary Leadership**:

- Lead the kitchen team in developing and executing a creative and innovative menu featuring the freshest seasonal ingredients.
- Lead and inspire the kitchen staff, providing guidance, training, and mentorship to sous chefs, line cooks, and other kitchen personnel.
- Design and implement procedures to ensure the highest standards of quality, safety, and sanitation are maintained in the kitchen and food preparation areas.
- Manage food costs and inventory, ensuring efficient use of supplies and minimizing waste.
- Collaborate with the management team to develop and execute culinary events and promotions to enhance guest experiences and drive sales.
- Stay up-to-date on new culinary trends, techniques, and ingredients and use this knowledge to continuously improve the menu offerings and guest experience.
- Ensure all food is produced in a timely and efficient manner, meeting and exceeding guest expectations.
- Uphold the organization's high standards of service and professionalism, fostering a positive and welcoming environment for guests and team members alike

**2. Kitchen Operations**:

- Oversee day-to-day kitchen operations, including food preparation, cooking, plating, and presentation.
- Ensure that all kitchen equipment is properly maintained and that safety and sanitation standards are strictly adhered to.
- Develop standard operating procedures, opening and closing checklists.
- Ensure proper receiving and food storage standards in the kitchen.
- Taking care of all preparation & cooking equipment, ensuring proper usage, prevent mishandling and thereby kept in good operating condition.
- Implementation and supervision of HACCP guidelines for Hotels & Restaurants.
- Ensure best cleanliness and sanitation practices and observe strict hygiene and grooming standards.
- Create a healthy and enjoyable working environment that nurtures creativity, employee development and growth by building mutual trust, respect, cooperation and teamwork among your team members.
- Work closely with Production team to meet targets and realize goals & objectives.

**3. Quality Control**:

- Maintain consistency in the taste, presentation, and portioning of dishes to meet the restaurant's standards.
- Monitor food quality, taste, and texture to ensure guest satisfaction and make necessary adjustments.

**4. Administrative Duties**:

- Assist in inventory management, including ordering, receiving, and maintaining appropriate stock levels while controlling food costs.
- Create and manage kitchen schedules, oversee labor costs, and ensure that staffing levels are appropriate for business needs.

**5. Problem Solving**:

- Resolve any kitchen-related issues or conflicts that may arise during daily operations.
- Address Guest feedback and complaints in a professional and timely manner.

**6. Health and Safety Compliance**:

- Ensure strict adherence to health and safety regulations, including food safety and hygiene practices.
- Participate in regular kitchen inspections and safety audits.

**7. Cost Control**:

- Assist in cost control measures, monitor kitchen expenses, and find ways to reduce waste and maximize profitability.

**Qualification & Experience**
- Proven experience as an Executive Chef or similar role in a luxury hospitality environment.
- Strong leadership and team management skills, with the ability to motivate and inspire kitchen staff.
- A creative mind-set, with a passion for developing innovative culinary offerings.
- Excellent knowledge of culinary techniques, food safety, and sanitation standards.
- A track record of controlling food costs, minimizing waste, and managing inventory.
- Experience in menu development and event planning.
- Excellent communication and interpersonal skills, with the ability to build and maintain effective relationships with diverse stakeholders.
- Strong organizational and time-management skills, with the ability to handle multiple tasks and prioritize effectively.
- Availability to work flexible hours, including evenings, weekends, and holidays.
- A degree in culinary arts or related field is preferred.

**Job Types**: Permanent, Full-time

**Salary**: ₹55,000.00 - ₹60,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided
- Health insurance
- Paid sick time
- Paid time off

Schedule:

- Rotational shift

Supplemental pay types:

- Performance bonus

Ability to commute/relocate:

- Wayanad, Kerala: Reliably commute or planning to relocate before starting work