Executive Chef

We are seeking an experienced and innovative Executive Chef to lead our culinary operations. The ideal candidate will be responsible for overseeing all aspects of the kitchen, ensuring exceptional food quality, cost efficiency, and guest satisfaction.

Key Responsibilities:

• Plan, develop, and execute menus across restaurants, banquets, and in-room dining.
• Lead, train, and motivate the kitchen brigade to maintain high culinary standards.
• Control food costs, manage inventory, reduce wastage, and negotiate with vendors.
• Ensure compliance with FSSAI, HACCP, and hygiene/sanitation standards.
• Coordinate with F&B service teams to deliver smooth dining experiences.
• Innovate and introduce seasonal specials, signature dishes, and guest-focused menus.
• Monitor portion control, consistency, and timely food preparation.
• Forecast, budget, and align culinary operations with business objectives.
• Handle guest feedback with professionalism and ensure continuous improvement.

Desired Candidate Profile:

• Degree/Diploma in Hotel Management/Culinary Arts.
• 10+ years of progressive kitchen experience with at least 3 years in a leadership role.
• Expertise in multi-cuisine, banquets, and fine dining.
• Strong leadership, organizational, and communication skills.
• Passion for culinary innovation with a focus on quality and guest satisfaction