Executive Chef – Position Overview
The Executive Chef is responsible for overseeing the entire kitchen operation, including menu planning, food preparation, quality control, kitchen staff management, food cost control, hygiene, and overall culinary standards. The role requires strong leadership, creativity, organization, and a passion for delivering exceptional food and guest experiences.
Key Responsibilities
- Lead, manage, and motivate the kitchen team, including Sous Chefs, Chef de Parties, Commis Chefs, and kitchen stewards.
- Plan and develop menus according to the restaurant or hotel's concept, guest preferences, and seasonal availability.
- Maintain consistently high standards of food quality, presentation, taste, and portion control.
- Monitor food costs, kitchen expenses, inventory, and wastage.
- Manage purchasing and coordinate with suppliers to ensure quality ingredients and competitive pricing.
- Ensure compliance with food safety, hygiene, sanitation, and health regulations.
- Establish and maintain standard recipes and food preparation procedures.
- Train and develop kitchen staff to improve culinary skills and performance.
- Prepare and manage kitchen budgets and control operating costs.
- Coordinate with the General Manager, F&B Manager, and other departments for smooth operations.
- Handle special events, banquets, catering, and VIP requirements when required.
- Inspect kitchen equipment and ensure proper maintenance and safe operation.
- Monitor stock levels and conduct regular inventory checks.
- Resolve kitchen-related operational issues efficiently and professionally.
Required Qualifications
- Diploma or degree in Culinary Arts, Hotel Management, or a related field.
- 5–10+ years of professional culinary experience, with previous experience in a senior chef or Executive Chef position preferred.
- Strong knowledge of international and/or relevant regional cuisines.
- Excellent leadership, communication, and team-management skills.
- Good knowledge of food costing, menu engineering, purchasing, and inventory management.
- Strong understanding of HACCP, food safety, and hygiene standards.
- Ability to work under pressure in a fast-paced environment.
Pay: ₹50,000.00 - ₹60,000.00 per month
Benefits:
- Food provided
- Health insurance
Work Location: In person
