Executive Chef
6 days ago
Job Description – Executive Chef
Key Responsibilities
Menu Planning & Innovation
- Plan, create, and execute innovative menus for restaurants, banquets, and room service in line with brand standards.
- Ensure consistent high-quality food preparation, taste, and presentation.
- Stay updated with global culinary trends, seasonal ingredients, and luxury dining expectations.
Leadership & Team Management
- Lead, train, and mentor a diverse culinary team including sous chefs, line cooks, and kitchen staff.
- Foster a culture of teamwork, discipline, and excellence.
- Conduct regular briefings, training sessions, and performance evaluations.
Operational & Financial Management
- Develop and control budgets for food, labor, and equipment.
- Monitor food costs, portion control, and inventory management to maximize profitability.
- Collaborate with the purchasing team to source premium ingredients while maintaining cost efficiency.
Quality & Compliance
- Enforce strict hygiene, sanitation, and food safety standards (HACCP, FSSAI, ISO, etc.).
- Ensure compliance with hotel brand guidelines and 5-star service standards.
- Conduct regular kitchen audits and inspections.
Collaboration & Coordination
- Work closely with the Food & Beverage Manager and other departments to deliver exceptional guest experiences.
- Support banquet operations for weddings, conferences, and VIP events.
- Participate in hotel promotional activities, menu launches, and media events.
Job Type: Full-time
Pay: ₹23, ₹82,191.91 per month
Benefits:
- Provident Fund
Work Location: In person
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