Position Summary
We are seeking an experienced and passionate Executive Chef to lead our culinary operations, ensuring exceptional food quality, kitchen efficiency, and guest satisfaction. The ideal candidate will have strong leadership skills, extensive culinary expertise, and experience managing high-volume kitchen operations. Experience in Pan-Asian cuisine will be considered a significant advantage.
Key Responsibilities
Culinary Leadership
- Develop, design, and update menus in line with market trends and business objectives.
- Ensure consistent food quality, presentation, taste, and portion control across all outlets.
- Create innovative dishes and seasonal promotions to enhance guest experiences.
- Maintain high culinary standards and implement best practices in food preparation.
Kitchen Operations
- Oversee daily kitchen operations, including production planning and service execution.
- Monitor inventory levels, food costs, and purchasing activities.
- Optimize kitchen workflows to improve productivity and efficiency.
- Ensure proper maintenance and utilization of kitchen equipment.
Team Management
- Train, mentor, and evaluate kitchen staff.
- Foster a positive, collaborative, and performance-driven work environment.
- Develop staff schedules and manage labor costs effectively.
- Conduct regular training on culinary techniques, food safety, and operational standards.
Food Safety & Compliance
- Ensure compliance with all food safety, hygiene, and sanitation regulations.
- Implement and monitor HACCP and food handling standards.
- Conduct regular kitchen audits and corrective actions where required.
Financial Management
- Manage food cost percentages, waste control, and profitability targets.
- Negotiate with suppliers and monitor purchasing costs.
- Prepare budgets and operational reports for management review.
Qualifications & Experience
- Degree or Diploma in Culinary Arts, Hotel Management, or a related field.
- Minimum 8–12 years of culinary experience, with at least 3–5 years in an Executive Chef or Senior Sous Chef role.
- Proven experience in managing multi-cuisine kitchen operations.
- Experience in Pan-Asian cuisine (Chinese, Thai, Japanese, Korean, Vietnamese, etc.) is a strong advantage.
- Strong knowledge of food cost control, inventory management, and menu engineering.
- Excellent leadership, communication, and team development skills.
- Thorough understanding of food safety and hygiene standards.
Key Competencies
- Culinary creativity and innovation
- Leadership and team management
- Cost control and budgeting
- Quality assurance
- Problem-solving and decision-making
- Guest-focused mindset
Benefits:
Ability to commute/relocate:
- Thiruvananthapuram, Kerala: Reliably commute or planning to relocate before starting work (Preferred)
Application Question(s):
- How many years of experience do you have as an Executive Chef or Head Chef ?
- Do you have experience with Pan-Asian cuisine (Chinese, Thai, Japanese, Korean, etc.)?
Education:
Work Location: In person
