Dear Candidate,
Greetings from Saffron Leaf Collective!
We are pleased to announce exciting career opportunities within our growing hospitality ecosystem based in Dehradun. With over 12 years of excellence, we specialize in delivering premium experiences across luxury stays, weddings, fine dining, and boutique hospitality.
Our Portfolio Includes:
* Hotel Saffron Leaf – 37-key premium city hotel (GMS Road)
* The Qila – Fine Dine & Cocktail Bar
* 19th Century – Glass Floor Dining Experience (Mussoorie)
* W567 – Boutique Stay, Rajpur Road
* Qupid Lawn – Premium outdoor celebration venue
* XOXO Patisserie – Artisanal bakery & desserts
Job Summary
Executive Chef – Duties & Responsibilities
- Kitchen Operations
- Oversee the complete day-to-day operation of the kitchen.
- Ensure smooth coordination between all kitchen sections.
- Maintain high standards of food quality, presentation, taste, and consistency.
- Ensure timely preparation and service of all food orders.
- Menu Planning & Development
- Develop and update menus according to guest preferences, market trends, and hotel standards.
- Create new dishes, recipes, and seasonal specials.
- Standardize recipes, portion sizes, and presentation.
- Monitor food trends and introduce innovative culinary concepts.
- Food Quality & Hygiene
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Conduct regular inspections of kitchen areas, equipment, storage, and food products.
- Ensure proper food handling, storage, temperature control, and FIFO practices.
- Take immediate corrective action in case of hygiene or quality issues.
- Cost Control & Inventory
- Monitor food costs and maintain the kitchen within the approved budget.
- Control food wastage and implement effective portion-control measures.
- Coordinate with the Stores and Purchase departments for procurement.
- Check the quality and quantity of incoming food products.
- Conduct regular inventory and stock checks.
- Team Management
- Lead, supervise, and motivate the entire kitchen team.
- Allocate duties and responsibilities among chefs and kitchen staff.
- Prepare and manage kitchen duty rosters in coordination with HR/management.
- Conduct training and skill development sessions for kitchen employees.
- Monitor staff performance and provide constructive feedback.
- Maintain discipline, grooming, punctuality, and professional conduct within the kitchen.
- Coordination with Other Departments
- Coordinate closely with F&B Service, Front Office, Banquets, Sales, Stores, and Housekeeping.
- Work with the F&B Manager and Hotel Management to meet operational requirements.
- Coordinate special events, banquets, conferences, and VIP requirements.
- Communicate effectively regarding menu changes, special requests, and operational concerns.
- Guest Satisfaction
- Ensure food meets guest expectations and hotel quality standards.
- Handle food-related guest complaints professionally and promptly.
- Monitor guest feedback and take necessary corrective actions.
- Ensure special dietary requirements and allergies are handled carefully.
- Kitchen Safety & Maintenance
- Ensure safe operation of all kitchen equipment and machinery.
- Maintain cleanliness and proper organization of workstations.
- Report damaged or malfunctioning equipment to the Engineering/Maintenance department.
- Ensure compliance with fire, occupational safety, and emergency procedures.
- Financial & Administrative Responsibilities
- Prepare kitchen budgets, food-cost reports, and operational requirements.
- Monitor departmental expenses and identify opportunities for cost savings.
- Maintain proper records of recipes, menus, wastage, requisitions, and inventories.
- Assist management in achieving departmental revenue and profitability targets.
- Training & Development
- Conduct regular training on culinary techniques, hygiene, safety, and food presentation.
- Identify training needs and support career development of kitchen employees.
- Encourage teamwork, discipline, creativity, and continuous improvement.
- Events & Special Functions
- Plan and execute menus for banquets, weddings, conferences, and special events.
- Estimate food quantities and manpower requirements for events.
- Ensure food production is completed according to event timelines and specifications.
- Overall Responsibility
- Maintain the overall culinary standards and reputation of the hotel.
- Ensure the kitchen operates efficiently, safely, and profitably.
- Follow all hotel policies, SOPs, HACCP/food-safety requirements, and management instructions.
- Represent the culinary department professionally and contribute to the overall success
Location: Dehradun (GMS Road & Rajpur Road)
Preference: Immediate Joiners
How to Apply:
Email your resume to:-
[email protected] or 7534804409 (only what'sapp your resume)
Warm Regards,
Human Resources
Pay: Up to ₹40,000.00 per month
Benefits:
Work Location: In person
