Pay: ₹45,000.00-₹55,000.00 per month
Job Description:
An Executive Chef in a hotel is the highest-ranking culinary professional, responsible for overseeing all food operations, including restaurants, banquets, and room service. They manage menu creation, kitchen staff, food quality, sanitation standards, and financial performance (budgeting/inventory). This senior leadership role demands strong management skills to drive profitability and ensure guest satisfaction.
Key Responsibilities and Realities
- Operational Oversight: Managing all food preparation areas, including restaurants, banquets, bars, and staff cafeterias.
- Financial Management: Controlling food costs, managing inventory, and handling budgets and expense reports.
- Leadership: Leading the kitchen management team (Sous Chefs, Supervisors), staffing, and training.
- Menu & Quality Control: Planning, creating, and updating menus to reflect trends and maximize profitability.
- Sanitation & Compliance: Ensuring strict adherence to hygiene, safety, and health regulations (e.g., FSSAI)
Qualifications and Skills
- Experience: Proven experience as an Executive Chef or Head Chef, often within a hotel or high-volume environment.
- Leadership: Strong leadership, communication, and decision-making skills.
- Business Acumen: Ability to analyze costs and maintain financial performance.
- Education: A degree or diploma in Culinary Arts is highly preferred
Job Type: Full-time
Work Location: In person
Pay: ₹45,000.00 - ₹55,000.00 per month
Benefits:
Work Location: In person
