The Executive Chef is responsible for leading the kitchen operations for both continental and multicuisine menus. This role involves menu development, quality control, cost management, staff training, coordination with front-of-house, and ensuring consistency in food standards, presentation, and guest satisfaction.

Key ResponsibilitiesMenu & Culinary Innovation

Develop, refresh and execute continental and multicuisine menus (breakfast, lunch, dinner, specials).
Introduce seasonal, signature, and trend-based dishes, and promote food innovation.
Standardize recipes, plating guidelines, and portion control to ensure consistency.
Collaborate with management and marketing to design special event menus, festivals, or theme nights.

Kitchen & Operations Management

Oversee all kitchen operations — hot, cold, dessert, garde-manger, sauces, etc.
Ensure timely food production and smooth flow during peak service hours.
Monitor quality, taste, texture, consistency, and presentation of every dish.
Maintain cleanliness, hygiene and compliance with food safety standards (FSSAI, HACCP or relevant local norms).

Cost, Inventory & Procurement

Monitor and control food cost, wastage, and portioning.
Prepare and manage food budgets, cost sheets, and weekly / monthly P&L.
Source raw materials, negotiate with vendors, manage supplier relationships.
Maintain par levels, stock audits, FIFO procedures, and requisitioning of supplies.

Team Leadership & Training

Hire, train, mentor, and evaluate kitchen staff (sous chefs, cooks, commis, helpers).
Conduct regular tastings, kitchen meetings, and skill-development sessions.
Enforce discipline, schedule shifts, rotations, and manpower planning.
Promote a culture of teamwork, accountability, and continuous improvement.

Guest Relations & Quality Assurance

Occasionally interact with guests to gather feedback and respond to special requests.
Monitor food quality, consistency of standards, and guest satisfaction metrics.
Implement corrective measures on feedback or complaints.
Ensure the brand’s culinary identity and standards are upheld.

Maintenance & Safety

Ensure kitchen equipment is regularly maintained, cleaned, and functioning.
Enforce strict safety protocols, sanitation, pest control, and staff hygiene.
Ensure compliance with statutory regulations, food licensing requirements, health & safety audits.

Qualifications & Experience

Diploma / Degree in Hotel Management, Culinary Arts, or equivalent certification.
8–12+ years of progressive kitchen experience, with 3–5 years in a leadership / executive chef role (especially in continental & multicuisine context).
Strong technical knowledge of continental cooking methods, sauces, cold kitchen, European techniques, as well as Indian / pan-Asian / fusion cuisines.
Excellent understanding of costing, budgeting, inventory control, and profit optimization.
Proven leadership, communication, and interpersonal skills.
Ability to perform under pressure, multitask, and maintain high standards consistently.
Familiarity with food safety regulations (local and national).
Creative flair, passion for food, trend awareness, and guest-oriented mindset.

Key Competencies & Soft Skills