Key Responsibilities
Lead and manage all kitchen operations.
Ensure high standards of food quality, taste, and presentation.
Develop and update menus based on market trends and guest preferences.
Control food cost, wastage, and inventory.
Recruit, train, and mentor kitchen staff.
Prepare duty rosters and manage manpower efficiently.
Ensure compliance with FSSAI, HACCP, and food safety standards.
Coordinate with F&B;, Banquet, Purchase, and Sales teams.
Supervise banquet, outdoor catering, and special event operations.
Maintain kitchen hygiene, cleanliness, and equipment.
Handle guest feedback and implement improvements.
Introduce creative dishes and improve menu profitability.

Requirements
Minimum 8–10 years of kitchen experience, including 3–5 years as an Executive Chef or Sous Chef.
Strong knowledge of Indian, Chinese, Tandoor,



and Continental cuisine.
Experience in hotel, resort, or premium restaurant operations.
Solid leadership, communication, and team management skills.
Excellent understanding of food costing, inventory, and kitchen budgeting.
Ability to work under pressure and manage multiple outlets/events.

Preferred Qualifications
Degree/Diploma in Hotel Management or Culinary Arts.
Knowledge of HACCP, FSSAI, and kitchen SOPs.
Experience handling banquets and large-scale catering is preferred.

Pay: ₹55,000.00 - ₹65,000.00 per month

Perks:
Flexible schedule
Food provided
Provident Fund

Work Location: In person

📌 Executive Chef Bilaspur (India)
🏢 Hotel Grand Gulmohar
📍 India