Executive Chef

• Kitchen management: Oversee all hotel kitchens, restaurants, banquets, room service, and other food-production areas.
• Menu planning: Create and update menus according to the hotel's concept, guest preferences, seasonality, and food costs.
• Staff management: Recruit, train, schedule, supervise, and evaluate chefs and kitchen staff.
• Food quality: Ensure consistent taste, presentation, portion sizes, and cooking standards.
• Food safety and hygiene: Make sure the kitchen follows food-safety regulations, hygiene standards, and hotel policies.
• Cost control: Monitor food purchases, portion sizes, wastage, inventory, and kitchen expenses to maintain profitability.
• Purchasing and suppliers: Work with the purchasing department to select ingredients and maintain supplier standards.
• Banquets and events: Plan and supervise food production for weddings, conferences, buffets, and other large events.
• Coordination: Work closely with the Food & Beverage Manager, General Manager, restaurant managers, purchasing team, and service staff.
• Innovation: Introduce new dishes, cooking techniques, presentations, and culinary concepts.
• Guest satisfaction: Respond to important food-related guest feedback and ensure high culinary standards.

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Provident Fund

Work Location: In person