Executive Chef

Job Title

Executive Chef

Department

Food & Beverage Production

Reports To

General Manager / Resort Manager

Job Purpose The Executive Chef is responsible for leading and managing all culinary operations of the resort, ensuring exceptional food quality, consistency, hygiene, cost control, and guest satisfaction. The role involves menu planning, kitchen administration, team leadership, budgeting, and compliance with food safety standards while delivering memorable dining experiences.

Key Responsibilities

Kitchen Operations

Plan, organize, and supervise all kitchen operations across outlets, banquets, and special events.

Ensure consistent quality, presentation, and taste of all food served.

Develop seasonal menus and introduce innovative dishes based on guest preferences and market trends.

Standardize recipes and maintain portion control.

Food Safety & Hygiene

Ensure strict compliance with food safety, sanitation, and hygiene standards.

Maintain cleanliness and proper maintenance of kitchen equipment and work areas.

Ensure safe food handling, storage, and temperature control procedures are followed.

Cost Control

Prepare and monitor the departmental budget.

Control food costs through effective purchasing, inventory management, and waste reduction.

Monitor stock levels and approve requisitions.

Conduct regular inventory and minimize spoilage and pilferage.

Team Leadership

Recruit, train, mentor, and develop kitchen associates.

Prepare duty rosters and allocate responsibilities effectively.

Conduct performance reviews and identify training needs.

Foster teamwork and maintain discipline within the kitchen.

Guest Satisfaction

Ensure timely preparation and service of high-quality food.





Address guest feedback and resolve food-related concerns promptly.

Support special events, themed dinners, and VIP requirements.

Administration

Coordinate with the Purchasing, Stores, Stewarding, Housekeeping, and Front Office departments to ensure smooth operations.

Maintain all kitchen records, SOPs, and statutory documentation.

Ensure compliance with company policies and operational standards.

Qualifications

Degree or Diploma in Hotel Management, Culinary Arts, or a related field.

Professional culinary certifications are an added advantage.

Experience

Minimum 1015 years of culinary experience, including at least 5 years as an Executive Chef or Executive Sous Chef in a luxury resort or hotel.

Skills & Competencies

Solid leadership and people management skills.

Excellent culinary knowledge across multiple cuisines.

Menu engineering and food costing expertise.

Inventory and budget management.

Knowledge of HACCP, FSSAI, and food safety standards.

Effective communication and interpersonal skills.

Ability to work under pressure and manage multiple operations simultaneously.

Strong planning, decision-making, and problem-solving abilities.

Handle additional responsibilities and tasks as assigned by the reporting manager from time to time.

Adhere to and implement all company policies, procedures, and standards.

Act as a brand ambassador by maintaining and promoting the companys brand image, values, and integrity at all times.

Key Performance Indicators (KPIs)

Guest satisfaction scores.

Food quality and consistency.

Food cost percentage within budget.

Kitchen hygiene and audit compliance.

Reduction in food waste.

Employee engagement and retention.

Timely menu development and operational efficiency.

📌 Executive Chef (Alappuzha)
🏢 Xandari Resorts (A unit of The Muthoot Group)
📍 Alappuzha