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

- Fast-paced hotel kitchen environment.
- Flexible 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:

- Versatile schedule
- Food provided

Work Location: In person

📌 Executive Chef (India)
🏢 MALABAR RESIDENCY
📍 India