Department: F&B Production Location: [City/Property Location] Experience Required: 10+ years in culinary, food, and beverage operations Salary: ₹80,000 – ₹100,000 per month Vacancies: 1 Employment Type: Permanent
Role Overview
The Executive Chef is responsible for overseeing all kitchens, banquets, and culinary staff, ensuring high standards of food production and service. This role involves planning, supervising operations, controlling food costs, maintaining hygiene and safety standards, managing inventory, training staff, and delivering high-quality, flavorful dishes. The Executive Chef leads by example, develops team members, and ensures guest satisfaction across all outlets and banquet facilities.
Qualification :
Bachelor degree
Primary Responsibilities :
Key Responsibilities
Oversee daily kitchen operations, banquets, and food production.
Plan menus, ensuring creativity, quality, and cost-effectiveness.
Maintain hygiene, safety, and HACCP compliance standards.
Monitor inventory, manage food costs, and control wastage.
Train, mentor, and develop culinary and kitchen staff.
Ensure consistent food quality, presentation, and guest satisfaction.
Qualifications & Education
Graduation in Hotel Management (Post-Graduation preferred).
Diploma in Hotel Management or related culinary course.
Personal Attributes & Skills
Strong leadership and team management skills.
Creative and innovative in menu planning and presentation.
Detail-oriented with a focus on hygiene and safety.
Ability to perform under pressure and meet deadlines.
Excellent organizational, time-management, and communication skills.
Passionate about culinary excellence and guest satisfaction.
Adaptable, resourceful, and committed to team development.
