Job Title: Executive Chef – CateringJob Summary
We are looking for an experienced and creative Executive Chef to lead large-scale catering kitchen operations for weddings, corporate events, banquets, and premium social functions. The candidate should have strong expertise in menu planning, food production, kitchen management, staff supervision, and luxury event catering.
Key Responsibilities
- Lead and manage all catering kitchen operations for weddings, banquets, corporate events, and large-scale functions
- Design innovative menus for Indian, regional, international, fusion, and live counter concepts
- Plan food production schedules based on event size, menu requirements, and service timelines
- Supervise chefs, sous chefs, cooks, kitchen assistants, and temporary manpower
- Ensure high standards of food quality, taste, presentation, consistency, and hygiene
- Develop premium buffet layouts, plated dining concepts, and luxury wedding menus
- Coordinate with clients, catering managers, and event teams for menu tastings and customization
- Manage kitchen budgets, food cost control, wastage reduction, and inventory usage
- Oversee procurement planning and ensure availability of quality ingredients and supplies
- Train kitchen teams on recipes, presentation standards, kitchen discipline, and SOPs
- Ensure compliance with food safety, hygiene, sanitation, and licensing regulations
- Introduce new menu concepts, signature dishes, seasonal specials, and modern food trends
- Monitor kitchen equipment, maintenance, storage practices, and operational efficiency
- Support live events and supervise final food dispatch, buffet setup, and on-site kitchen execution
- Handle high-pressure event schedules and ensure timely delivery for multiple functions
Requirements
- Minimum 8–12 years of experience in catering, hotel, banquet, or large-scale kitchen operations
- Proven experience managing wedding catering, luxury events, and high-volume food production
- Strong knowledge of Indian, regional, continental, oriental, and fusion cuisines
- Excellent leadership, menu planning, and team management skills
- Good understanding of food costing, inventory, kitchen operations, and vendor coordination
- Ability to manage multiple events and large kitchen teams simultaneously
- Diploma or degree in Hotel Management, Culinary Arts, or Hospitality preferred
- Strong focus on quality, creativity, presentation, and guest satisfaction
Job Types: Full-time, Permanent
Pay: From ₹1,200,000.00 per year
Benefits:
- Cell phone reimbursement
- Food provided
Work Location: In person
