- Kitchen management: Oversee all hotel kitchens, restaurants, banquets, room service, and other food-production areas.
- Menu planning: Create and update menus according to the hotel's concept, guest preferences, seasonality, and food costs.
- Staff management: Recruit, train, schedule, supervise, and evaluate chefs and kitchen staff.
- Food quality: Ensure consistent taste, presentation, portion sizes, and cooking standards.
- Food safety and hygiene: Make sure the kitchen follows food-safety regulations, hygiene standards, and hotel policies.
- Cost control: Monitor food purchases, portion sizes, wastage, inventory, and kitchen expenses to maintain profitability.
- Purchasing and suppliers: Work with the purchasing department to select ingredients and maintain supplier standards.
- Banquets and events:



Plan and supervise food production for weddings, conferences, buffets, and other large events.
- Coordination: Work closely with the Food & Beverage Manager, General Manager, restaurant managers, purchasing team, and service staff.
- Innovation: Introduce recent dishes, cooking techniques, presentations, and culinary concepts.
- Guest satisfaction: Respond to important food-related guest feedback and ensure high culinary standards.

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits

- Flexible schedule
- Food provided
- Provident Fund

Work Location: In person

📌 Executive Chef (Puri)
🏢 SHREE Hotel
📍 Puri