Executive Chef

The ideal candidate should possess professional qualification from a recognized Institute. A minimum of 05 years experience in a star class hotel in a similar capacity is essential to perform this role. Culinary Leadership, Team Management, Attention to Detail, Time Management, Communication Skills and Problem-Solving Skills are key attributes and competencies sought.

Main duties and responsibilities include:

• Lead and manage the entire culinary team, ensuring high standards of performance, discipline, and teamwork.
• Plan, develop, and update menus that meet guest expectations while maintaining quality, creativity, and profitability.
• Oversee daily kitchen operations, ensuring food preparation, cooking, presentation, and service are carried out efficiently.
• Monitor food costs, purchasing, inventory, portion control, and waste to achieve budget and profitability targets.
• Ensure strict compliance with food safety, hygiene, sanitation, and health regulations throughout the kitchen.
• Train, mentor, and develop culinary staff while creating a positive, professional, and productive working environment.