Job DescriptionExecutive Chef – Key Job Responsibilities
N1. Culinary & Kitchen Operations
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- Lead and oversee all culinary operations across the hotel, including restaurants, banquets, room service, bar/café, and special events. N
- Ensure consistent food quality, presentation, taste, portion control, and adherence to established recipes and standards. N
- Develop and maintain SOPs for food preparation, production, storage, service, and kitchen operations. N
- Ensure smooth coordination between the kitchen, F&B; service, stewarding, purchase, stores, and other operational departments. N
- Drive innovation in culinary offerings while maintaining the hotel's brand positioning and guest expectations. N

n2. Menu Planning &Engineering;
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- Develop and periodically review menus based on guest preferences, market trends, seasonality, and business requirements. N
- Conduct menu engineering to maximise profitability while maintaining quality. N
- Introduce recent dishes, concepts, promotions, buffets, themed events, and culinary experiences. N




- Ensure appropriate menupricing in coordination with F&B; and Finance teams. N

n3. Food Cost & Profitability
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- Take ownership offood cost and kitchen profitability. N
- Ensure food cost remains within the approved budget and established benchmarks. N
- Monitor wastage, pilferage, overproduction, portion control, and yield. N
- Analyse food cost reports and take corrective action wherever required. N
- Work closely with Purchase and Stores to ensure effective procurement and inventory management. N

n4. Revenue & Business Contribution
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- Actively contribute towards achieving the hotel's F&B; revenue targets. N
- Develop culinary promotions and special experiences to generate incremental revenue. N
- Support banquets, weddings, corporate events, festivals, and other revenue-generating activities. N
- Work closely with Sales& F&B; teams to develop customised menus and commercial offerings.

📌 Hiring: Executive Chef (Secunderabad)
🏢 Polo Hotels Group
📍 Secunderabad