
Executive Chef
2 days ago
Key Responsibilities1. Culinary Operations
- Design and develop innovative menus for all outlets, banquets, and special events.
- Ensure consistency in taste, quality, and presentation across all dishes.
- Oversee daily food preparation and production processes.
- Conduct tasting sessions and quality checks.
2. Leadership & Staff Management
- Recruit, train, mentor, and manage kitchen staff (Sous Chefs, Cooks, Stewards).
- Create staff schedules and assign duties efficiently.
- Conduct performance reviews and develop skill enhancement plans.
- Promote teamwork and a positive work environment.
3. Cost Control & Budgeting
- Plan and manage food cost within budgeted targets.
- Monitor inventory, wastage, and portion control.
- Negotiate with suppliers and ensure timely procurement.
- Analyze P&L statements for kitchen operations.
4. Hygiene & Safety Compliance
- Maintain strict hygiene, sanitation, and food safety standards (HACCP/FSSAI).
- Ensure all equipment is well-maintained and safe.
- Conduct regular kitchen inspections and audits.
- Implement SOPs for food handling and storage.
5. Guest Experience & Service Coordination
- Collaborate with F&B Manager and service teams to ensure smooth service.
- Interact with VIP guests, receive feedback, and customize dining experiences.
- Participate in menu presentations, promotions, and themed events.
6. Innovation & Brand Development
- Stay updated with international culinary trends and techniques.
- Introduce seasonal and signature dishes to enhance brand identity.
- Plan live counters, chef's tables, and special events.
7. Administration
- Prepare reports on food cost, staff performance, and menu popularity.
- Plan kitchen layout and workflow improvements.
- Ensure compliance with hotel standards and brand guidelines.
Job Types: Full-time, Permanent
Pay: ₹35, ₹50,000.00 per month
Work Location: In person
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