Job Description (JD) – Executive Chef
Position: Executive Chef
Location: Hotel Ganga, Muvattupuzha, Ernakulam, Kerala
Department: Kitchen / Food Production
Reports To: General Manager / Hotel Manager
Employment Type: Full-Time
Job Summary
Hotel Ganga is seeking a highly skilled and experienced Executive Chef to lead and manage all kitchen operations. The Executive Chef will be responsible for menu planning, food quality, kitchen staff management, cost control, hygiene compliance, and ensuring exceptional culinary experiences for guests. The ideal candidate should possess strong leadership skills, creativity, and a passion for culinary excellence.
Key ResponsibilitiesKitchen Operations Management
- Oversee the overall operations of the kitchen and food production departments.
- Ensure consistent preparation and presentation of high-quality food.
- Maintain established standards for taste, portion size, quality, and presentation.
- Monitor daily kitchen activities to ensure efficient operations.
Menu Planning & Development
- Design, develop, and update restaurant menus, special promotions, and seasonal offerings.
- Introduce innovative dishes while maintaining customer preferences and market trends.
- Standardize recipes and portion controls to maintain consistency and profitability.
- Collaborate with management on menu pricing and food cost strategies.
Team Leadership & Staff Management
- Recruit, train, supervise, and evaluate kitchen staff.
- Prepare duty rosters and allocate responsibilities effectively.
- Mentor and develop culinary team members to improve skills and performance.
- Foster a positive, disciplined, and productive work environment.
Food Quality & Guest Satisfaction
- Ensure all dishes meet the hotel's quality standards before service.
- Address guest feedback related to food quality and presentation.
- Monitor guest preferences and implement improvements where necessary.
- Maintain high levels of customer satisfaction through culinary excellence.
Cost Control & Inventory Management
- Manage food costs, wastage, and kitchen budgets effectively.
- Monitor inventory levels and ensure timely procurement of ingredients.
- Conduct regular stock checks and inventory audits.
- Negotiate with suppliers and ensure quality sourcing of products.
Hygiene, Safety & Compliance
- Ensure strict adherence to food safety, sanitation, and hygiene standards.
- Maintain compliance with FSSAI regulations and local health authority requirements.
- Conduct regular inspections of kitchen equipment and work areas.
- Ensure safe handling and storage of food products.
Coordination & Reporting
- Coordinate with Restaurant Manager, F&B team, and hotel management for smooth operations.
- Prepare kitchen performance reports, food cost reports, and inventory reports.
- Assist management in budgeting, forecasting, and operational planning.
Qualifications
- Degree or Diploma in Culinary Arts, Hotel Management, or a related field.
- Professional culinary certifications are an added advantage.
- Minimum 8–10 years of experience in hotel or restaurant kitchens, including at least 3–5 years in a leadership role.
- Experience in managing multi-cuisine kitchen operations preferred.
Required Skills
- Strong culinary expertise and creativity.
- Excellent leadership and team management abilities.
- In-depth knowledge of food safety and hygiene regulations.
- Strong cost control and inventory management skills.
- Effective communication and organizational skills.
- Ability to work under pressure and manage multiple priorities.
- Knowledge of South Indian, North Indian, Chinese, Continental, and specialty cuisines is preferred.
Key Performance Indicators (KPIs)
- Food Quality and Consistency
- Guest Satisfaction Scores
- Food Cost Percentage
- Kitchen Productivity and Efficiency
- Inventory and Waste Management
- Hygiene and Compliance Audit Scores
- Staff Retention and Development
Working Conditions
- Fast-paced kitchen environment.
- Ability to stand for long periods and manage high-volume operations.
Salary & Benefits
- Competitive salary package based on experience and expertise.
- Performance incentives as per company policy.
- Duty meals and additional benefits.
- Opportunities for professional growth and career advancement.
Preferred Candidate Profile
- Passionate about culinary excellence and innovation.
- Strong leadership presence and decision-making skills.
- Detail-oriented with a commitment to quality and consistency.
- Customer-focused mindset with the ability to exceed guest expectations.
Hotel Ganga, Muvattupuzha, Ernakulam is looking for an accomplished culinary professional who can lead the kitchen team, uphold the highest food quality standards, and contribute to the continued success of the hotel's food and beverage operations.
Pay: ₹50,000.00 - ₹60,000.00 per month
Benefits:
- Cell phone reimbursement
- Food provided
Work Location: In person
