- 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 new dishes, cooking techniques, presentations, and culinary concepts.

- Guest satisfaction: Respond to significant 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