The Chef de Cuisine oversees the daily operations of the hotel s kitchen ensuring high-quality food preparation menu development staff leadership and adherence to safety and sanitation standards This role is responsible for maintaining culinary excellence cost control and guest satisfaction Key Responsibilities1 Kitchen Operations Management Supervise and coordinate all kitchen activities including food preparation cooking and service Ensure all dishes are prepared consistently according to hotel standards Implement seasonal menus and daily specials Maintain cleanliness hygiene and proper functioning of kitchen equipment 2 Menu Development Plan and develop innovative menus aligned with hotel concepts and guest preferences Create recipes portion sizes and costings Work with F B Management to ensure menu profitability 3 Staff Leadership Training Lead train motivate and schedule kitchen staff Sous Chefs Cooks Stewards Conduct performance evaluations and provide ongoing coaching Promote a positive professional kitchen culture 4 Cost Control Inventory Manage food cost labor cost and waste control Oversee purchasing receiving and inventory of food and supplies Ensure compliance with budget targets 5 Quality Safety Standards Ensure strict adherence to food safety sanitation and HACCP guidelines Conduct regular inspections of kitchen and storage areas Enforce hotel and industry health safety regulations 6 Collaboration Coordinate with F B Manager Executive Chef and service teams to ensure smooth operation Participate in hotel events banquets and special functions Maintain strong relationships with suppliers and vendors Qualifications Requirements Diploma or degree in Culinary Arts or related field 5 years of culinary experience including leadership roles in hotels or fine dining Strong knowledge of international cuisines food trends and kitchen management Excellent leadership communication and organizational skills Ability to work in a fast-paced high-pressure environment Strong understanding of food costing budgeting and inventory systems Key Competencies Creativity culinary innovation Time management Team leadership Attention to detail Problem-solving Guest-focused mindset Job Types Full time Permanent Pay 35 000 00 - 50 000 00 per month Benefits Cell phone reimbursement Food provided Health insurance Paid time off Provident Fund Work Location In person

📌 Chef De Partie (Uttar Pradesh)
🏢 Ramada by Wyndham Ghaziabad Vasundhara
📍 Uttar Pradesh