We are seeking an experienced and visionary Executive Chef to oversee all culinary operations across our establishment and drive excellence in food quality, innovation, and kitchen management. The ideal candidate is a passionate culinary leader with extensive experience managing high-performing kitchen teams, developing creative menus, controlling costs, and maintaining exceptional food and safety standards. As the Executive Chef, you will be responsible for the overall culinary strategy, operational efficiency, staff development, and guest satisfaction while ensuring profitability and consistency across all food offerings.
Responsibilities:
- Develop and execute innovative menus that align with the brand identity, seasonal availability, market trends, and guest preferences.
- Oversee all kitchen operations, ensuring exceptional food quality, consistency, presentation, and portion control.
- Lead, mentor, and manage Head Chefs, Sous Chefs, and kitchen staff, fostering a positive, high-performance work environment.
- Recruit, train, schedule, and evaluate culinary team members to ensure operational excellence.
- Monitor food quality throughout preparation and service, maintaining the highest culinary standards.
- Manage food costs, labour costs, inventory, purchasing, and vendor relationships to maximize profitability while minimizing waste.
- Establish and maintain standardized recipes, costing, production methods, and quality control procedures.
- Ensure compliance with all food safety, hygiene, sanitation, and health regulations.
- Oversee kitchen maintenance, equipment performance, and preventive maintenance schedules.
- Collaborate with restaurant management on budgeting, forecasting, promotions, and special events.
- Stay informed of industry trends, emerging culinary techniques, and customer preferences to continuously enhance the dining experience.
- Handle guest feedback related to food quality and resolve concerns professionally.
- Coordinate with front-of-house management to ensure smooth service and exceptional guest satisfaction.
- Ensure all kitchens operate efficiently while maintaining company standards and operational procedures.
Qualifications:
- Proven experience as an Executive Chef in a luxury hotel, fine dining restaurant, resort, or high-volume hospitality environment.
- Culinary degree or professional certification from a recognized culinary institution preferred.
- Minimum 8–12 years of progressive culinary experience, with at least 3–5 years in an Executive Chef leadership role.
- Strong expertise in menu engineering, recipe development, food costing, budgeting, and kitchen operations.
- Exceptional leadership, coaching, and team management skills.
- In-depth knowledge of international and regional cuisines, modern culinary techniques, and food presentation.
- Strong financial acumen with experience managing food and labour costs.
- Excellent organizational, communication, and problem-solving abilities.
- Proficiency with inventory management systems, recipe management software, and kitchen technology.
- Thorough understanding of food safety standards, HACCP principles, and local health regulations.
- Ability to perform effectively in a fast-paced, high-pressure environment.
- Flexibility to work evenings, weekends, public holidays, and during peak business periods as required.
Pay: From ₹700,000.00 per year
Benefits:
Work Location: In person
