We are looking for an experienced and passionate Executive Chef to lead the culinary operations of our Hotel & Banquet in Faridabad. The ideal candidate will be responsible for overseeing all kitchen operations, menu planning, food quality, kitchen staff management, and ensuring an exceptional dining experience for our guests across restaurant, banquet, wedding, and corporate events. As an Executive Chef, you will lead the kitchen team, maintain the highest standards of food quality and hygiene, optimize food costs, and create innovative menus while ensuring smooth kitchen operations.
Key Responsibilities
- Oversee the day-to-day operations of all kitchen and culinary activities.
- Plan, design, and update menus for restaurants, banquets, weddings, and special events.
- Ensure high standards of food quality, taste, presentation, and consistency.
- Supervise, train, and mentor chefs, cooks, and kitchen staff.
- Monitor food preparation, portion control, and quality standards.
- Manage kitchen inventory, food costing, purchasing, and stock control.
- Coordinate with procurement vendors to ensure timely availability of fresh ingredients and supplies.
- Ensure compliance with food safety, hygiene, sanitation, and FSSAI standards.
- Minimize food wastage and control kitchen operating costs.
- Coordinate with the Banquet, Sales, and Operations teams for weddings, corporate events, and large-scale functions.
- Introduce new recipes, seasonal menus, and innovative culinary concepts.
- Handle guest feedback related to food quality and implement continuous improvements.
- Maintain kitchen equipment and ensure proper maintenance of all kitchen facilities.
Requirements
- Bachelor's Degree or Diploma in Hotel Management, Culinary Arts, or a related field.
- 8–12 years of experience in professional kitchen operations, with at least 3–5 years as an Executive Chef or Sous Chef in a hotel, resort, or banquet.
- Proven experience in handling large-scale banquet, wedding, and corporate event catering.
- Strong knowledge of Indian, Continental, Chinese, and multi-cuisine preparations.
- Excellent understanding of food costing, inventory management, menu engineering, and kitchen budgeting.
- Thorough knowledge of food safety regulations, hygiene standards, and FSSAI compliance
Pay: ₹100,000.00 - ₹150,000.00 per month
Work Location: In person
