Executive Chef

**Executive Chef** is responsible for the overall culinary operations of the hotel, including menu planning, food production, quality control, cost management, kitchen staff supervision, and maintaining high standards of hygiene and safety. The role requires creativity, leadership, and a strong commitment to delivering exceptional dining experiences to guests.

**Key Responsibilities: Operational Responsibilities**:

- Oversee all kitchen operations across outlets, banquets, and special events.
- Plan and design menus that reflect creativity, quality, and cost-efficiency.
- Ensure consistency in taste, presentation, and portion control.
- Supervise food preparation to ensure adherence to recipes and standards.
- Develop new dishes and seasonal menus in coordination with F&B management.

**Staff Management**:

- Lead, train, and motivate the culinary team to achieve departmental goals.
- Schedule and manage kitchen staff to ensure smooth operations.
- Conduct regular briefings, performance appraisals, and training sessions.

**Cost Control & Inventory**:

- Manage food costs, portion control, and wastage.
- Monitor purchasing, receiving, and storage processes.
- Prepare and review daily/weekly food cost reports with the F&B Controller.

**Quality & Hygiene**:

- Ensure compliance with food safety and hygiene standards (HACCP).
- Maintain cleanliness, organization, and equipment maintenance in all kitchen areas.
- Conduct regular kitchen inspections to ensure adherence to standards.

**Guest & Event Support**:

- Coordinate with Banquet and F&B teams for event-specific menu planning.
- Interact with guests to receive feedback and enhance culinary experiences.

**Qualifications & Skills**:

- Bachelor’s degree or diploma in Hotel Management / Culinary Arts.
- Minimum **8-10 years** of culinary experience, including **3-5 years** in a senior chef role.
- Strong knowledge of international and regional cuisines.
- Excellent leadership, communication, and organizational skills.
- Sound understanding of food cost control and inventory management.
- Proficiency in kitchen management systems and MS Office.

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

Pay: ₹70,000.00 - ₹80,000.00 per month

**Benefits**:

- Health insurance
- Provident Fund

Work Location: In person