The Executive Chef is responsible for overseeing the entire kitchen operation, ensuring high food quality, taste, presentation, hygiene, food safety, cost control, and guest satisfaction. The role involves leading the culinary team, planning menus, managing food costs, and maintaining the hotel’s culinary standards.

Key Responsibilities

1. Kitchen Operations

Oversee daily kitchen operations across all food production areas.
Ensure consistency in food quality, taste, portioning, and presentation.
Plan menus for restaurants, buffets, banquets, and special events.
Ensure timely food preparation and service.

2. Food Cost & Inventory Control

Monitor food costs, kitchen expenses, and wastage.
Control food portions and maintain standard recipes.
Manage food purchasing, stock levels, and inventory.
Conduct regular stock verification and ensure proper storage and rotation of ingredients.

3. Hygiene & Food Safety

Ensure compliance with applicable food safety standards and FSSAI requirements.
Maintain kitchen cleanliness, sanitation, and personal hygiene standards.
Ensure proper food storage, temperature control, and FIFO practices.
Conduct regular kitchen hygiene checks and maintain required records.

4. Team Management & Training

Lead, supervise, and motivate the kitchen team.
Prepare duty rosters and allocate responsibilities.
Conduct regular training on culinary skills, hygiene, grooming, and food safety.
Monitor staff performance, discipline, grooming, and professional conduct.

5. Guest Satisfaction & Quality

Ensure food meets guest expectations and hotel standards.
Respond to guest feedback and coordinate corrective actions.
Introduce new dishes and improve menu offerings.
Coordinate with the Front Office, F&B Service, and other departments for smooth operations.

6. Cost Control & Business Performance

Achieve food cost targets while maintaining quality.
Minimise wastage and improve kitchen productivity.
Monitor food production costs and prepare relevant reports.
Contribute to menu engineering, revenue generation, and profitability.

7. Compliance & Reporting

Ensure compliance with hotel policies, SOPs, and operational standards.
Maintain records for food safety, inventory, production, and wastage.
Report operational issues and performance updates to the General Manager / Hotel Manager.

Qualifications & Experience

Degree or diploma in Hotel Management or Culinary Arts.
Minimum 5–8 years of relevant culinary experience, preferably in hotels or resorts.
Prior experience in a senior kitchen leadership role is preferred.
Strong knowledge of Indian and international cuisines, food safety, and kitchen cost control.

Key Skills

Leadership and team management
Menu planning and culinary innovation
Food cost and inventory management
Food safety and hygiene
Communication and coordination
Problem-solving and decision-making
Guest satisfaction and quality control

Key Result Areas (KRAs)

Food quality and guest satisfaction
Food cost and wastage control
Kitchen hygiene and food safety compliance
Inventory accuracy and stock management
Team training and staff performance
Menu innovation and profitability
Compliance with hotel SOPs and brand standards

Performance Expectations: The Executive Chef is expected to maintain high culinary standards, ensure efficient kitchen operations, achieve assigned cost targets, and consistently deliver excellent guest experiences.

Pay: ₹75,000.00 - ₹85,000.00 per month

Work Location: In person