Key Responsibilities

- Culinary Operations: Oversee all food preparation areas including fine-dining restaurants, banquets, room service, lounges, and employee cafeterias.
- Menu Development: Design innovative, high-end menus based on seasonal ingredients, food trends, and profitability.
- Financial Management: Control food and labor costs, manage operating budgets, and oversee dish pricing and inventory.
- Staff Leadership: Hire, train, mentor, and schedule kitchen personnel including Sous Chefs and Chef de Parties.
- Hygiene and Safety: Ensure strict compliance with HACCP, health codes, and sanitation regulations.
- Education: A Bachelor's degree in Hotel Management or a diploma from a recognized culinary school.
- Experience: Minimum of 2 to 5 years of senior leadership experience in an international five-star hotel environment.
- Certifications: Valid credentials in food safety management and HACCP compliance.
- Skills: Advanced financial acumen, team leadership, menu creativity, and vendor negotiation.

Advantages:
- Food provided
- Health insurance
- Leave encashment
- Provident Fund

Work Location: In person

📌 Executive Chef (Kozhikode)
🏢 THE RAVIZ CALICUT, RP MALL , MAVOOR ROAD, CALICUT
📍 Kozhikode