The Executive Chef is responsible for leading the kitchen team overseeing all culinary operations and ensuring the highest quality of food preparation and presentation This role requires strong leadership creativity and expertise in menu planning cost control and maintaining hygiene and safety standards Key Responsibilities Lead train and supervise the kitchen team to ensure smooth operations Plan and design creative menus in line with market trends and customer preferences Maintain quality consistency and presentation of all food items Ensure adherence to hygiene health and safety regulations HACCP standards Manage food cost inventory and wastage control to maximize profitability Collaborate with management to develop seasonal promotions and special events Source high-quality ingredients maintaining vendor relationships and cost efficiency Monitor kitchen equipment maintenance and ensure smooth functionality Foster a positive productive and disciplined work environment in the kitchen Stay updated with culinary trends techniques and innovations Job Type Full-time Pay 50 000 00 - 60 000 00 per month Benefits Health insurance Provident Fund Work Location In person

📌 Executive Chef (Kerala)
🏢 KTJ Hospitality
📍 Kerala