Roles and responsibility: Executive Chef
We are seeking a highly skilled, dynamic, and seasoned Executive Chef to lead our culinary division. The ideal candidate will possess a masterful command over multi-cuisine operations, a proven track record of managing massive teams, ensuring exceptional food quality, maintaining hygiene standards and sharp financial acumen. You will be responsible for overseeing all culinary aspects, including large-scale banqueting, satellite kitchen management, menu engineering, and strict food safety compliance.

Culinary Leadership & Team Management

· Lead and Inspire: Oversee, mentor, and manage a diverse culinary team of 35 to 45 members, fostering a culture of high performance, discipline, and continuous learning.

· Satellite Kitchen Operations: Efficiently manage and streamline operations for satellite (satellite/light) kitchens to ensure consistent food quality and seamless service delivery across various outlets.

· Multi-Cuisine Expertise: Design, execute, and maintain high standards for an extensive multi-cuisine menu tailored to diverse guest profiles.

Financial Management & Cost Control

· Cost Controller Collaboration: Work hand-in-hand with the Cost Controller to monitor food costs, optimize inventory levels, and minimize wastage without compromising on quality.

· Budgeting: Manage the culinary department's budget, maximize profitability, and implement effective menu pricing strategies.

· Overall Operations: Oversee the overall operations of all F&B; (Production), including restaurants, banquets, room service, and specialty outlets.

Banquets & Event Execution

· Quality Banqueting:



Oversee the culinary execution for premium banquet bookings, high-profile events, and large-scale gatherings, ensuring exceptional presentation and flavor consistency.

· Guest Satisfaction: Drive culinary innovations that elevate the property’s reputation for premium banqueting and social events.

Menu Innovation & Implementation

· Menu Planning: Formulate creative, seasonal, and highly profitable menus aligned with market trends and regional preferences.

- Menu Testing: Conduct rigorous food trials and menu testing phases to perfect recipes, presentation standards, and portion controls before rollout.
- Food Presentation: Establish contemporary, visually stunning plating and food presentation styles that elevate the dining experience across all outlets and banquets.
- Visual Standard Operating Procedures (SOPs): Create visual recipe manuals and plating guides (including photographs) to ensure the kitchen brigade maintains exact presentation consistency, even during high-volume periods.

· Innovation dishes: Introduce innovative dishes based on market trends and guest preferences.

Food Safety & Compliance

· HACCP Protocols: Establish, monitor, and strictly enforce Hazard Analysis Critical Control Point (HACCP)



systems and local food safety regulations across all kitchens.

· Hygiene Standards: Maintain impeccable cleanliness, sanitation, and safety standards in all food preparation and storage areas.

· Ensure compliance: Ensure with all statutory and hotel operational policies.

Team handleling and vendor management

· Lead, mentor, and manage a culinary team of 35–45 employees, ensuring productivity and high performance.

· Establish and set up new kitchens for pre-opening or expansion projects, ensuring efficient workflows and operational readiness.

· Source quality ingredients and build solid vendor relationships.

Reporting & Coordination

Experience: Minimum of 10–15 years of culinary experience in premium hotels or luxury resorts, with at least 5 years of active working experience within Goa and Maharashtra.

Regional Expertise: Strong understanding of local supply chains, vendor networks, and regional palate preferences in the Goa and Maharashtra hospitality markets.

Education: Degree or Diploma in Culinary Arts, Hotel Management, or a related field.

Certifications: Experience in HACCP professional or equivalent food safety certification is mandatory.

Leadership: Demonstrated experience leading a kitchen brigade of 35–45 team members.

Skills: Strong financial literacy, exceptional communication skills, organizational agility, and a passion for culinary excellence.

Reporting to: General Manager

Pay: ₹60,000.00 - ₹75,000.00 per month

Benefits:

- Food provided
- Leave encashment
- Paid sick time
- Provident Fund

Work Location: In person

📌 Executive Chef (India)
🏢 GHD Hotels
📍 India