Roles and responsibility: Executive Chef
We are seeking a highly skilled, dynamic, and seasoned Executive Chef to lead our culinary division. The ideal candidate will possess a masterful command over multi-cuisine operations, a proven track record of managing massive teams, ensuring exceptional food quality, maintaining hygiene standards and sharp financial acumen. You will be responsible for overseeing all culinary aspects, including large-scale banqueting, satellite kitchen management, menu engineering, and strict food safety compliance.
Culinary Leadership & Team Management
· Lead and Inspire: Oversee, mentor, and manage a diverse culinary team of 35 to 45 members, fostering a culture of high performance, discipline, and continuous learning.
· Satellite Kitchen Operations: Efficiently manage and streamline operations for satellite (satellite/light) kitchens to ensure consistent food quality and seamless service delivery across various outlets.
· Multi-Cuisine Expertise: Design, execute, and maintain high standards for an extensive multi-cuisine menu tailored to diverse guest profiles.
Financial Management & Cost Control
· Cost Controller Collaboration: Work hand-in-hand with the Cost Controller to monitor food costs, optimize inventory levels, and minimize wastage without compromising on quality.
· Budgeting: Manage the culinary department's budget, maximize profitability, and implement effective menu pricing strategies.
· Overall Operations: Oversee the overall operations of all F&B (Production), including restaurants, banquets, room service, and specialty outlets.
Banquets & Event Execution
· Quality Banqueting: Oversee the culinary execution for premium banquet bookings, high-profile events, and large-scale gatherings, ensuring exceptional presentation and flavor consistency.
· Guest Satisfaction: Drive culinary innovations that elevate the property’s reputation for premium banqueting and social events.
Menu Innovation & Implementation
· Menu Planning: Formulate creative, seasonal, and highly profitable menus aligned with market trends and regional preferences.
- Menu Testing: Conduct rigorous food trials and menu testing phases to perfect recipes, presentation standards, and portion controls before rollout.
- Food Presentation: Establish contemporary, visually stunning plating and food presentation styles that elevate the dining experience across all outlets and banquets.
- Visual Standard Operating Procedures (SOPs): Create visual recipe manuals and plating guides (including photographs) to ensure the kitchen brigade maintains exact presentation consistency, even during high-volume periods.
· Innovation dishes: Introduce innovative dishes based on market trends and guest preferences.
Food Safety & Compliance
· HACCP Protocols: Establish, monitor, and strictly enforce Hazard Analysis Critical Control Point (HACCP) systems and local food safety regulations across all kitchens.
· Hygiene Standards: Maintain impeccable cleanliness, sanitation, and safety standards in all food preparation and storage areas.
· Ensure compliance: Ensure with all statutory and hotel operational policies.
Team handleling and vendor management
· Lead, mentor, and manage a culinary team of 35–45 employees, ensuring productivity and high performance.
· Establish and set up new kitchens for pre-opening or expansion projects, ensuring efficient workflows and operational readiness.
· Source quality ingredients and build strong vendor relationships.
Reporting & Coordination
Experience: Minimum of 10–15 years of culinary experience in premium hotels or luxury resorts, with at least 5 years of active working experience within Goa and Maharashtra.
Regional Expertise: Strong understanding of local supply chains, vendor networks, and regional palate preferences in the Goa and Maharashtra hospitality markets.
Education: Degree or Diploma in Culinary Arts, Hotel Management, or a related field.
Certifications: Experience in HACCP professional or equivalent food safety certification is mandatory.
Leadership: Demonstrated experience leading a kitchen brigade of 35–45 team members.
Skills: Strong financial literacy, exceptional communication skills, organizational agility, and a passion for culinary excellence.
Reporting to: General Manager
Pay: ₹60,000.00 - ₹75,000.00 per month
Benefits:
- Food provided
- Leave encashment
- Paid sick time
- Provident Fund
Work Location: In person
