We are seeking an experienced and passionate Executive Chef to lead and manage all kitchen operations. The candidate will be responsible for menu planning, food quality, kitchen staff management, inventory control, hygiene standards, and maintaining overall kitchen efficiency while ensuring an exceptional dining experience for guests.
Key Responsibilities:
- Oversee complete kitchen operations and daily food production
- Design and update menus in coordination with management
- Maintain high standards of food quality, taste, and presentation
- Supervise, train, and motivate kitchen staff
- Monitor food cost, wastage, and inventory control
- Ensure proper storage and handling of food items
- Maintain hygiene, sanitation, and food safety standards
- Coordinate with purchase and store departments for stock requirements
- Handle vendor coordination and raw material quality checks
- Ensure timely food preparation and service during operations
- Implement SOPs and maintain kitchen discipline
- Plan special menus, festivals, and promotional food campaigns
- Monitor kitchen equipment maintenance and report issues
- Ensure compliance with company policies and statutory regulations
Required Skills:
- Strong leadership and team management
- Excellent culinary knowledge and creativity
- Knowledge of food safety and hygiene standards
- Inventory and cost control management
- Ability to work under pressure
- Good communication and organizational skills
Qualifications:
- Diploma/Degree in Hotel Management or Culinary Arts preferred
- Relevant experience as Executive Chef or Head Chef in restaurants/hospitality industry
Experience:
- Minimum 5–10 years of kitchen experience with leadership exposure preferred
Pay: ₹45,000.00 - ₹52,000.00 per month
Benefits:
Work Location: In person
