Executive Chef
7 days ago
Key Responsibilities
- Menu Planning & Development: Design and update seasonal menus featuring a mix of Indian and Continental cuisines
- Kitchen Leadership: Supervise, train, and motivate the culinary team to maintain consistency and quality
- Food Quality & Presentation: Ensure every dish meets the hotel's quality standards and is aesthetically presented
- Inventory & Cost Control: Manage procurement, stock levels, and wastage while maintaining food cost targets
- Hygiene & Safety Compliance: Oversee cleanliness, sanitation, and adherence to FSSAI and hotel hygiene standards
- Event & Banquet Support: Create special menus and coordinate kitchen operations for banquets, parties, and indoor catering
- Collaboration: Work closely with management and service teams to enhance guest satisfaction and dining experience
- Innovation: Introduce new recipes, culinary techniques, and plating ideas that elevate the hotel's food profile
Job Type: Full-time
Shift: 10 hours (Morning / Afternoon)
Experience: 5+ years of experience as Sou Chef or CDP
Languages: Hindi / English
Salary Offered: Rs. 22,000/- to 28,000/- (depending on candidate's skill set)
Accommodation: Included (if required)
Job Type: Full-time
Pay: ₹22, ₹28,000.00 per month
Benefits:
- Food provided
Work Location: In person
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