Job Summary:

The Executive Chef is responsible for the overall management of the hotel’s culinary operations, ensuring high standards of food quality, presentation, hygiene, guest satisfaction, and cost control across restaurants, banquets, room service, and other food production areas.

:

- Manage overall kitchen and food production operations.
- Ensure high standards of food quality, taste, presentation, and hygiene.
- Plan menus and control food cost, wastage, and inventory.
- Lead, train, and supervise the culinary team.
- Ensure compliance with FSSAI, HACCP, and hotel food safety standards.
- Coordinate with F&B; and other departments for smooth operations.
- Handle banquet, restaurant, room service, and VIP food requirements.
- Monitor kitchen budgets, equipment, and operational standards.

Qualifications & Experience:

- Degree/Diploma in Hotel Management, Culinary Arts, or equivalent.




- Minimum 8–12 years of experience in hotel culinary operations, preferably in a 4/5-star or luxury hotel.
- Strong experience in multi-outlet kitchen operations, banquets, menu planning, food costing, and team management.
- Valuable knowledge of food safety, hygiene, HACCP, and kitchen control procedures.
- Strong leadership, communication, organizational, and cost-control skills.

Salary 50,000/- (Negotiable for right candidates)

Share your resume this Email ID: [email protected]

Contact Person : Vidhya (HR Manager)

Contact Number : 91-80152 62822

Job Types: Full-time, Permanent

Pay: From ₹50,000.00 per month

Benefits

- Provident Fund

Work Location: In person

📌 Executive Chef (Porur)
🏢 Grand Residency
📍 Porur