Executive Chef

Job Summary
We are looking for an experienced and creative Executive Chef to lead our culinary operations and kitchen team. The candidate will be responsible for maintaining high standards of food quality, hygiene, consistency, presentation, and cost control while delivering an excellent dining experience.

Key Responsibilities

- Oversee all kitchen and culinary operations of the hotel.
- Lead, train, motivate, and manage the culinary team.
- Plan menus in coordination with F&B; management and business requirements.
- Ensure consistent food quality, taste, presentation, and portion control.
- Monitor food costs, kitchen expenses, wastage, and inventory.
- Develop and implement standard recipes and kitchen SOPs.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Monitor receiving, storage, and proper handling of food products.
- Coordinate with Purchasing and Stores for procurement and inventory requirements.
- Plan kitchen manpower, duty rosters, and daily work allocation.
- Conduct regular kitchen briefings and training sessions.
- Manage banquet, restaurant, room service, and special-event culinary requirements.
- Handle guest feedback related to food and implement corrective actions.




- Ensure proper maintenance and cleanliness of kitchen equipment and work areas.
- Support menu engineering and initiatives to improve profitability.
- Maintain records and reports related to kitchen operations.
- Ensure compliance with hotel policies, SOPs, and applicable food safety regulations.

Requirements

- 5–10 years of relevant culinary experience, preferably in a reputed hotel.
- Previous experience in an Executive Chef or senior culinary leadership role.
- Strong knowledge of Indian and/or international cuisines.
- Excellent leadership, team-management, and communication skills.
- Strong knowledge of food cost control, menu planning, and kitchen operations.
- Excellent understanding of food safety, hygiene, and HACCP standards.
- Creative approach to menu development and food presentation.
- Ability to work under pressure and manage high-volume operations.
- Culinary/Hospitality qualification is preferred.
- Willingness to work flexible hours, weekends, and holidays.

Job Type: Full-time
Department: Culinary / Kitchen
Location: Vijayawada
Mail ID : [email protected]

Pay: ₹40,000.00 - ₹70,000.00 per month

Perks:

- Food provided

Work Location: In person

📌 Executive Chef (Machavaram)
🏢 Hyatt Vijayawada
📍 Machavaram