The Executive Chef is responsible for overseeing all kitchen operations, ensuring high-quality food production, maintaining food safety standards, controlling food costs, managing kitchen staff, and developing innovative menus that enhance guest satisfaction and profitability.
Key Responsibilities:Food Production & Quality
- Plan, organize, and supervise all kitchen operations.
- Ensure consistent food quality, presentation, and portion control.
- Develop and update menus, recipes, and food concepts.
- Monitor food preparation to maintain quality standards.
- Ensure timely preparation and service of all food items.
Kitchen Management
- Lead, train, and supervise kitchen staff.
- Prepare duty rosters and manage workforce scheduling.
- Conduct performance evaluations and provide coaching.
- Maintain discipline and adherence to company policies.
Cost Control & Inventory
- Monitor food costs and kitchen expenses.
- Control wastage and implement cost-saving measures.
- Manage inventory, stock levels, and purchasing requirements.
- Verify receiving, storage, and issuance of food supplies.
- Conduct periodic stock audits.
Food Safety & Compliance
- Ensure compliance with FSSAI regulations and food safety standards.
- Maintain hygiene and sanitation standards throughout the kitchen.
- Implement HACCP and food safety procedures.
- Ensure proper storage and handling of food products.
- Conduct regular hygiene and safety inspections.
Menu Planning & Innovation
- Design seasonal and special event menus.
- Introduce new recipes and food concepts.
- Analyze food trends and guest preferences.
- Collaborate with management on promotional activities.
Vendor & Procurement Management
- Coordinate with suppliers and vendors.
- Ensure quality and cost-effective procurement of ingredients.
- Evaluate supplier performance and product quality.
Required Qualifications:
- Diploma/Degree in Hotel Management, Culinary Arts, or a related field.
- Professional culinary certification preferred.
Experience:
- Minimum 8–12 years of culinary experience.
- At least 3–5 years in a senior leadership role such as Executive Sous Chef or Executive Chef.
- Experience in hotels, resorts, banquets, or large-scale food production operations.
Required Skills:
- Strong leadership and team management skills.
- Excellent culinary and menu planning expertise.
- Knowledge of food costing and budgeting.
- Strong understanding of HACCP, FSSAI, and food safety standards.
- Inventory and procurement management skills.
- Excellent communication and organizational abilities.
- Ability to work under pressure and meet deadlines
Pay: ₹60,000.00 - ₹80,000.00 per month
Benefits:
- Cell phone reimbursement
- Flexible schedule
- Food provided
- Provident Fund
Work Location: In person
