Executive Chef

Job Overview

Job Description

Key Responsibilities
Culinary Operations & Quality
• Oversee day-to-day kitchen operations across all outlets, including restaurants, banquets, in-room dining, and special events.
• Design, develop, and regularly update menus reflecting local flavors, seasonal ingredients, and global cuisine trends.
• Ensure consistent food quality, presentation, taste, and portion control across all outlets.
• Introduce signature dishes and curated dining experiences for resort guests.
Team Leadership & Training
• Lead, mentor, and manage the entire kitchen brigade.
• Plan duty rosters, manage staffing levels, and control overtime.
• Train kitchen staff on cooking techniques, presentation standards, and hygiene practices.
• Foster a positive, disciplined, and performance-driven kitchen culture.
Cost Control & Inventory Management
• Plan food costs, control wastage, and achieve budgeted food cost percentages.
• Manage purchasing, inventory, and vendor relationships in coordination with Finance and Stores.
• Ensure optimal utilization of raw materials and minimize spoilage.
Hygiene, Safety & Compliance
• Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP / FSSAI).
• Maintain kitchen cleanliness, equipment upkeep, and safety protocols.
• Ensure compliance with statutory and brand audit requirements.
Banquets, Events & Guest Experience
• Oversee food preparation and service for banquets, weddings, conferences, and outdoor resort events.
• Coordinate with Sales and Operations for customized menus and special guest requirements.
• Interact with guests when required to gather feedback and enhance dining experiences.
Innovation & Sustainability
• Promote use of local, organic, and sustainable ingredients where possible.
• Drive innovation in menus, presentation, and dining concepts.
• Support themed dinners, food festivals, and experiential dining activities.

Candidate Profile
Experience
• 10 15 years of culinary experience with at least 3 5 years as Executive Chef or Sous Chef in a resort or luxury hotel.
• Strong exposure to multi-cuisine operations, banquets, and large-scale events.
• Resort experience preferred.

Skills & Competencies
• Strong leadership and team management skills.
• Creative and innovative culinary mindset.
• Excellent knowledge of food costing, hygiene, and kitchen operations.
• Ability to work under pressure and manage large teams.
• Strong communication and coordination skills.