Key Responsibilities
Culinary Operations: Oversee all food preparation areas including fine-dining restaurants, banquets, room service, lounges, and employee cafeterias.
Menu Development: Design cutting-edge, 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 workplace.
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