Kitchen Executive Chef – Job Description
Position: Executive Chef
Department: Kitchen / Food Production
Reports To: General Manager / Hotel Management
Job Summary
The Executive Chef is responsible for overseeing all kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, managing kitchen staff, controlling food costs, and delivering excellent guest satisfaction.
Key Responsibilities
- Plan and supervise food preparation and cooking activities.
- Design and update menus according to guest preferences and seasonal availability.
- Ensure food quality, taste, presentation, and portion control standards.
- Manage and train kitchen staff, including chefs, cooks, and helpers.
- Maintain cleanliness, hygiene, and food safety standards as per FSSAI guidelines.
- Monitor inventory, order supplies, and control food wastage.
- Prepare duty rosters and allocate kitchen responsibilities.
- Ensure proper storage and handling of food items.
- Coordinate with the restaurant, banquet, and front office teams for smooth operations.
- Control kitchen costs and maintain profitability.
- Handle guest feedback related to food and take corrective actions.
Required Qualifications
- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- Minimum 3–5 years of experience in a similar role.
- Strong knowledge of Indian, Continental, and other cuisines.
- Excellent leadership and team management skills.
- Knowledge of food safety and hygiene regulations.
Skills Required
- Leadership and supervision
- Menu planning
- Cost control and inventory management
- Time management
- Communication and teamwork
- Problem-solving ability
Salary
As per company policy and experience.
Work Location:
Hotel Anand Continental
Prepared for: Recruitment of Executive Chef / Kitchen Head.
Pay: ₹30,000.00 - ₹45,000.00 per month
Benefits:
Work Location: In person
