Job Title
Executive Chef
Department
Kitchen / Food Production
Location
The Zen Park, Periyanaickenpalayam
Job Summary
The Executive Chef is responsible for managing all kitchen operations in the hotel, including menu planning, food preparation, staff supervision, food quality, hygiene standards, cost control, and guest satisfaction. The role ensures smooth kitchen functioning while maintaining profitability and consistent food standards.
Key Responsibilities
- Plan and supervise daily kitchen operations
- Design menus for restaurant, banquet, and room service
- Ensure food quality, taste, presentation, and portion standards
- Manage kitchen staff scheduling, training, and discipline
- Control food costs, wastage, and inventory
- Monitor purchasing and storage of food supplies
- Maintain hygiene, sanitation, and food safety standards
- Coordinate with restaurant and banquet teams for smooth service
- Introduce seasonal dishes and cost-effective menus
- Ensure guest satisfaction and handle food-related complaints
- Monitor equipment maintenance and kitchen cleanliness
- Maintain standard recipes and production records
Required Skills
- Strong leadership and team management
- Knowledge of multi-cuisine food production
- Menu planning and costing knowledge
- Inventory and kitchen cost control
- Food safety and HACCP awareness
- Communication and problem-solving skills
- Ability to work under pressure
Qualifications
- Diploma/Degree in Hotel Management or Culinary Arts
- 5–10 years of kitchen experience
- Previous experience as Sous Chef or Executive Chef preferred
Preferred Experience
- Experience in hotel kitchen operations
- Banquet and buffet management knowledge
- Staff training and kitchen administration experience
Pay: ₹35,000.00 - ₹50,000.00 per month
Work Location: In person
