Executive Chef

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.