We are seeking an experienced, high-caliber Executive Chef to lead our culinary operations in Trivandrum. This position requires an individual who can seamlessly blend local Kerala heritage—emphasizing fresh coastal seafood and regional flavors—with refined multi-cuisine, global luxury dining.

You will manage all culinary touchpoints across multi-outlet dining, room service, and extensive event banqueting facilities catering to VIPs, corporate conventions, and destination weddings.

Key ResponsibilitiesCulinary Leadership & Menu Engineering

● Design and execute innovative multi-cuisine menus (Global, Pan-Asian, North Indian, and authentic South Indian/Kerala coastal fine dining).

● Maintain strict consistency, presentation standards, and high taste quality across all all-day dining outlets, specialty restaurants, and in-room dining services.

● Curate high-end banquet menus for large-scale destination weddings, corporate summits, and diplomatic events.

Kitchen Operations & Team Management

● Lead and mentor a large, diverse kitchen brigade, fostering a team-oriented and professional working environment.

● Implement structured training programs focused on international culinary techniques, plating aesthetics, and guest interaction.

● Drive operational efficiency, kitchen workflow management, and inventory rotation.

Financial & Supply Chain Acumen

● Oversee food cost controls, labor optimization, yield management, and kitchen operational budgets.





● Work closely with regional suppliers and local fisheries to source premium local ingredients, daily catches, and imported specialty goods at optimal margins.

● Manage waste reduction strategies and portion control protocols.

Hygiene, Safety & Regulatory Compliance

● Enforce strict compliance with FSSAI (Food Safety and Standards Authority of India) regulations and internal HACCP hygiene standards.

● Maintain complete oversight of kitchen sanitation, storage practices, and routine equipment safety audits.

Candidate Profile & Qualifications

● Experience: Minimum 5+ years of experience as an Executive Chef or Executive Sous Chef in a premium 5-star luxury hotel, beach resort, or high-end hospitality group in India or abroad.

● Education: Degree or Diploma in Hotel Management / Culinary Arts from an accredited institute (IHM or equivalent).

● Skills: Strong expertise in managing high-volume banquet operations alongside fine-dining outlets. High familiarity with South Indian/Kerala culinary traditions as well as global culinary trends.

● Certifications: Valid FSSAI / FoSTaC certifications required; HACCP certification preferred.

● Languages: Professional fluency in English; working knowledge of Malayalam and Hindi is highly advantageous.

Pay: ₹50,000.00 - ₹100,000.00 per month

Benefits

- Cell phone reimbursement
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off

Work Location: In person

📌 Executive Chef (Thiruvananthapuram)
🏢 Corpac Business Consulting
📍 Thiruvananthapuram