Executive Chef

**Key Responsibilities**
- Oversee all kitchen operations, including restaurants, banquets, and in-room dining.
- Plan and design innovative menus with a focus on quality, presentation, and cost control.
- Lead, train, and mentor the culinary team to maintain high standards of food preparation and service.
- Ensure strict compliance with food safety, hygiene, and sanitation standards (FSSAI norms).
- Monitor kitchen budgets, food costs, and wastage to optimize profitability.
- Collaborate with F&B and management teams to enhance guest dining experiences.
- Handle special events, banquets, and VIP dining requirements with precision.
- Maintain vendor relationships and ensure consistent supply of quality raw materials.

**Requirements**:

- Proven experience as an **Executive Chef** or in a senior culinary leadership role in reputed hotels/resorts.
- Strong expertise in **Indian & International cuisines** (multi-cuisine exposure preferred).
- Culinary degree/diploma from a recognized institute (preferred).
- Excellent leadership, communication, and organizational skills.
- Ability to manage a high-pressure kitchen environment with efficiency.

Pay: ₹40,000.00 - ₹60,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided
- Health insurance
- Leave encashment
- Life insurance
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person