Role & responsibilities

- Overhaul and modernize banquet + la carte menus with fresh, fusion, and regional dishes
- Develop signature dishes and seasonal/event-specific menus for weddings, corporate, and institutional events
- Own food styling, plating, and presentation standards (plated service + live counters)
- Manage food cost (FC%), portion control, and yield across the menu
- Build per-head/per-plate costing for banquet packages with ops/finance team
- Handle vendor sourcing, relationships, and inventory to control waste and margins
- Forecast and manage production for large-scale events (1002000+ covers)
- Recruit, train, and lead the kitchen brigade across production and live-counter teams
- Enforce hygiene, food safety, and FSSAI compliance standards
- Standardize recipes (SOPs, portion cards) for consistency across events/outlets
- Collaborate with ownership on pricing, packaging, and menu positioning




- Support client tastings, menu presentations, and high-profile event execution

Preferred candidate profile

- 10+ years of progressive culinary experience
- Prior experience in catering/banquet operations mandatory (restaurant-only background not considered)
- Proven track record of creating original/fusion dishes, not just executing existing menus
- Robust food styling and presentation skills plated and live-counter formats
- Solid understanding of food costing, P&L;, and kitchen economics
- Experience handling large-volume banquet production (weddings/corporate scale)
- Formal culinary training (hotel management/culinary institute) preferred
- Based in Varanasi or willing to relocate

📌 Executive Chef (Varanasi)
🏢 SG Oasis
📍 Varanasi