- Oversee the entire kitchen operation ensuring smooth daily functioning
- Maintain high standards of food quality, taste, and presentation
- Ensure all dishes meet luxury hotel standards and guest expectations
- Design and update innovative menus (à la carte, buffet, banquets)
- Introduce seasonal and specialty dishes
- Ensure menu balance in terms of cost, nutrition, and variety
- Recruit, train, and supervise chefs and kitchen staff
- Conduct performance evaluations
- Maintain discipline, teamwork, and motivation in the kitchen
- Control food cost and wastage
- Monitor inventory, purchasing, and stock levels
- Work within the allocated budget while maintaining quality
- Ensure strict compliance with food safety standards (HACCP)
- Maintain cleanliness and sanitation in all kitchen areas
- Conduct regular hygiene audits and inspections
- Work closely with F&B; Service, Front Office, and Banquets
- Plan menus for events, conferences, and VIP guests




- Ensure seamless service and guest satisfaction
- Monitor food quality and consistency
- Handle guest feedback and special requests
- Ensure a memorable dining experience
- Source high-quality ingredients and vendors
- Negotiate with suppliers for best pricing and quality
- Ensure timely availability of all kitchen supplies
- Stay updated with latest culinary trends
- Introduce recent cooking techniques and presentations
- Enhance the hotel’s culinary reputation and branding
- Prepare reports on food cost, wastage, and kitchen performance
- Maintain records of inventory, staff schedules, and operations
- Ensure compliance with hotel policies and standards

Pay: ₹50,000.00 - ₹80,000.00 per month

Education:

- Diploma (Preferred)

Experience:

- 25years: 9 years (Required)

Work Location: In person

📌 Executive Chef (India)
🏢 PLANET ASHOKA
📍 India