Responsibilities
Lead and manage all kitchen operations, including restaurants, banquets, room service, and specialty outlets.
Develop creative, seasonal, and profitable menus that meet guest expectations.
Ensure all food is prepared and presented according to hotel quality standards.
Recruit, train, supervise, and motivate kitchen staff.
Schedule staff shifts and monitor productivity.
Maintain high standards of food hygiene, sanitation, and workplace safety.
Control food costs, labor costs, and kitchen expenses within budget.
Monitor inventory, purchasing, and storage of food supplies.
Establish standard recipes and portion control procedures.
Work closely with the Food & Beverage team to ensure smooth operations.
Handle guest feedback related to food quality and implement improvements.
Ensure compliance with local health, safety, and food regulations.
Monitor kitchen equipment and coordinate maintenance when required.
Plan and execute special events, themed dinners, and banquet menus.
Foster teamwork and maintain a positive working environment.

Required Qualifications
Degree or Diploma in Hotel Management, Culinary Arts, or a related field.
Minimum 8–10 years of culinary experience, including leadership roles in hotels or resorts.




Strong knowledge of international and regional cuisines.
Excellent leadership, communication, and organizational skills.
Knowledge of food safety standards such as HACCP.
Ability to work under pressure and manage multiple kitchen operations.

Key Skills
Culinary expertise
Leadership and team management
Menu planning and recipe development
Food cost and budget management
Inventory and purchasing control
Food safety and hygiene compliance
Time management
Problem-solving and decision-making
Creativity and innovation
Customer service orientation

Performance Indicators
Guest satisfaction scores
Food quality consistency
Food cost percentage
Kitchen hygiene audit results
Employee productivity and retention
Waste reduction
Budget compliance
Timely banquet and event execution

Working Conditions
Rapid-paced hotel kitchen setting.
Versatile working hours, including weekends, holidays, and evenings.
Standing for extended periods and working in high-temperature kitchen areas.

Pay: Up to ₹45,000.00 per month

Benefits:
Flexible schedule
Food provided

Work Location: In person

📌 Executive Chef Kannur (India)
🏢 MALABAR RESIDENCY
📍 India