Role: Executive Chef

Property: 54-Key Luxury Hotel (26 Pool Villas)
Reports To: General Manager
Department: Kitchen / Food & Beverage

Supervises: Sous Chef, Chef de Partie, Commis Chefs, Pastry Chef, Stewarding Team, Kitchen Staff

Job Summary

The Executive Chef is responsible for managing the hotel's entire kitchen operations. The role includes planning menus, maintaining food quality, ensuring food safety, controlling kitchen costs, managing staff, and providing guests with an excellent dining experience. The Executive Chef ensures that all restaurants, room service, banquets, and pool villa dining operate smoothly and efficiently.

Key Responsibilities

- Oversee daily kitchen operations across restaurants, banquets, room service and pool villas.
- Develop seasonal menus and standard recipes.
- Maintain food quality, presentation and consistency.
- Control food cost, waste, budgets and inventory.
- Manage purchasing and supplier quality.
- Ensure HACCP,



hygiene and food safety compliance.
- Lead, train, schedule and evaluate kitchen staff.
- Deliver exceptional guest dining experiences and handle special requests.
- Plan banquet, event and private villa dining.
- Maintain kitchen equipment and coordinate maintenance.
- Collaborate with F&B;, Front Office, Housekeeping, Finance, Engineering and Sales.
- Prepare reports on food cost, waste, inventory, sales and KPIs.

Requirements

- Degree/Diploma in Hotel Management or Culinary Arts
- HACCP (Hazard Analysis Critical Control Point) preferred
- 8-12 years' experience with 3-5 years in a leadership role at a 4/5-star hotel
- Solid culinary, leadership, communication, budgeting and inventory management skills.

Interested candidates can apply by sharing their updated resume at [email protected]

📌 Executive Chef (Karnataka)
🏢 Humancontext Solutions
📍 Karnataka