The Executive Chef is responsible for the overall management and operation of the kitchen, ensuring the highest standards of food quality, hygiene, presentation, cost control, and guest satisfaction. The role involves menu planning, team leadership, inventory management, budgeting, and compliance with food safety regulations while maintaining profitability and operational excellence.
Key Responsibilities
Kitchen Operations
- Oversee the day-to-day operations of all kitchen outlets.
- Ensure consistent preparation and presentation of high-quality food.
- Maintain standardized recipes and portion control.
- Ensure timely food production during all meal periods.
- Coordinate with the Food & Beverage Service team for smooth operations.
- Monitor kitchen equipment and coordinate maintenance when required.
Menu Planning & Product Development
- Design seasonal and innovative menus.
- Introduce new dishes based on guest preferences and market trends.
- Standardize recipes and food presentation.
- Develop special menus for festivals, events, weddings, and banquets.
Cost Control & Budget Management
- Achieve targeted food cost percentages.
- Control wastage through effective production planning.
- Monitor inventory levels and maintain optimum stock.
- Approve purchase requisitions and verify received goods.
- Conduct monthly food cost analysis and variance reports.
- Participate in annual departmental budgeting.
Team Leadership
- Recruit, train, mentor, and evaluate kitchen staff.
- Prepare duty rosters and manage manpower effectively.
- Conduct regular skill-development and food safety training.
- Foster teamwork, discipline, and a positive work culture.
- Address employee grievances and maintain staff motivation.
Food Safety & Hygiene
- Ensure compliance with FSSAI guidelines and HACCP standards.
- Maintain high standards of sanitation and cleanliness.
- Conduct regular hygiene audits.
- Ensure proper food storage, labeling, and temperature control.
- Maintain pest-control and food safety documentation.
Inventory & Purchasing
- Monitor daily stock levels.
- Conduct periodic physical inventory.
- Verify quality of purchased ingredients.
- Coordinate with vendors and the purchase department.
- Minimize spoilage and pilferage.
Guest Satisfaction
- Ensure prompt handling of guest feedback related to food quality.
- Meet guests whenever required to understand preferences.
- Customize menus for VIPs and special occasions.
- Maintain consistency in taste and presentation.
Coordination
- Work closely with:
- Front Office
- Housekeeping
- Purchase Department
- Stores
- Engineering
- Human Resources
- Food & Beverage Service
Administrative Responsibilities
- Prepare departmental reports.
- Maintain recipe costing records.
- Review daily sales and production reports.
- Ensure compliance with company policies and SOPs.
- Participate in management meetings.
Key Performance Indicators (KPIs)
- Food Cost %
- Kitchen Payroll Cost
- Guest Satisfaction Scores
- Food Quality Audit Scores
- Hygiene Audit Scores
- Employee Retention
- Kitchen Productivity
- Wastage Percentage
- Menu Engineering Performance
- Training Hours Conducted
Pay: ₹90,000.00 - ₹100,000.00 per month
Benefits:
Work Location: In person
