JOB SUMMARY

We are looking for an experienced and skilled Executive Chef to lead and manage the overall kitchen operations of the hotel. The Executive Chef will be responsible for food quality, menu planning, kitchen staff management, food cost control, inventory management, hygiene, and maintaining consistent culinary standards.

KEY RESPONSIBILITIES

- Oversee the complete day-to-day operation of the hotel kitchen.
- Plan, develop, and update menus according to guest preferences and hotel requirements.
- Maintain consistent taste, quality, portion size, presentation, and food standards.
- Develop and maintain standard recipes and preparation procedures.
- Supervise Sous Chefs, CDPs, Commis Chefs, kitchen helpers, and other kitchen staff.
- Prepare staff duty schedules and allocate kitchen responsibilities effectively.
- Recruit, train, guide, and evaluate kitchen employees.
- Monitor food production and ensure timely preparation and service.
- Control food costs, wastage, portion sizes, and kitchen expenses.
- Manage daily inventory, stock levels, food requisitions, and storage.
- Coordinate with purchase and stores departments for quality ingredients and supplies.
- Check the quality and freshness of all incoming food products.
- Maintain proper FIFO/FEFO practices and minimize food wastage.
- Ensure strict compliance with food safety, hygiene, sanitation, and hotel standards.
- Maintain cleanliness of kitchen, storage, preparation, and dishwashing areas.
- Conduct regular kitchen inspections and ensure corrective actions are taken.
- Coordinate with the F&B;, Front Office, Housekeeping, Sales, and Management teams.
- Plan and execute banquet, buffet, special-event, and promotional menus.
- Handle guest feedback related to food quality and take appropriate corrective action.
- Introduce new dishes, culinary concepts, and food promotions where required.




- Monitor kitchen equipment and report maintenance requirements promptly.
- Ensure all kitchen SOPs and safety procedures are followed.
- Maintain proper records of recipes, food cost, inventory, wastage, and kitchen operations.
- Participate in management meetings and provide operational updates.

REQUIRED QUALIFICATIONS
- Diploma/Degree in Hotel Management, Culinary Arts, or a related field.
- Minimum 7–10 years of relevant kitchen experience, preferably in hotels.
- Previous experience as an Executive Chef, Head Chef, or Sous Chef is preferred.
- Strong knowledge of Indian and multi-cuisine kitchen operations.
- Knowledge of South Indian, North Indian, Chinese, Continental, and Tandoor cuisine is an advantage.
- Valuable knowledge of food costing, menu planning, inventory control, and portion control.
- Knowledge of food safety and hygiene standards.

REQUIRED SKILLS
- Strong leadership and team-management skills.
- Excellent culinary and menu-development skills.
- Good communication and interpersonal skills.
- Strong knowledge of food cost and wastage control.
- Ability to work under pressure and manage multiple kitchen operations.
- Problem-solving and decision-making abilities.
- Creativity and knowledge of current culinary trends.
- Good organizational and time-management skills.

PERFORMANCE EXPECTATIONS The Executive Chef is expected to maintain:
- High food quality and consistency.
- Efficient kitchen operations.
- Effective food-cost control.
- Minimum food wastage.
- High standards of hygiene and sanitation.
- Proper staff discipline and teamwork.
- Guest satisfaction and positive food feedback.
- Compliance with hotel policies and kitchen SOPs.

BENEFITS
- Competitive salary based on experience and skills.
- Food and accommodation as per company policy.
- Opportunity for professional growth.
- Supportive working environment.

Interested candidates may submit their updated CV to the HR Department.

Pay: ₹60,000.00 - ₹70,000.00 per month

Work Location: In person

📌 Executive Chef (Kozhikode)
🏢 Kovilakam Residency (P)Ltd
📍 Kozhikode