Executive Chef

Executive Chef in Hotel Industry

**Job Summary**:
The Executive Chef is responsible for overseeing all culinary operations in the hotel, including menu development, kitchen management, and food quality control.

**Key Responsibilities**:

- 1. Culinary Leadership: Provide culinary direction and guidance to kitchen staff.
- 2. Menu Development: Develop and implement new menus, recipes, and culinary concepts.
- 3. Kitchen Operations: Oversee daily kitchen operations, ensuring efficiency, quality, and safety.
- 4. Food Quality Control: Maintain high standards of food quality, presentation, and guest satisfaction.
- 5. Inventory Management: Manage food inventory, including ordering, storage, and control.
- 6. Team Management: Lead, train, and develop kitchen staff, including sous chefs, line cooks, and kitchen assistants.
- 7. Budgeting and Cost Control: Manage culinary budgets, track expenses, and identify cost-saving opportunities.

**Requirements**:
1. Culinary Education: Degree or diploma in Culinary Arts or related field.

2. Experience: Minimum 5-7 years of experience in a senior culinary role, preferably in a hotel or hospitality setting.

3. Skills: Strong culinary skills, leadership, and communication abilities.

**Performance Metrics**:
1. Food Quality: Maintain high standards of food quality and presentation.

2. Guest Satisfaction: Ensure high levels of guest satisfaction and loyalty.

3. Kitchen Efficiency: Optimize kitchen operations, reducing waste and improving productivity.

4. Revenue Growth: Contribute to revenue growth through menu innovation and sales strategies.

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

Pay: ₹50,000.00 - ₹70,000.00 per month

**Benefits**:

- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person