Kitchen Operations

- Manage and supervise all hotel kitchen operations, including restaurants, banquets, room service, and special events.
- Ensure consistent food quality, taste, and presentation standards.
- Develop and update menus based on guest preferences, market trends, and seasonal availability.
- Maintain proper food production schedules and kitchen workflow.

Team Management

- Lead, motivate, and manage the kitchen team.
- Recruit, train, and develop culinary staff.
- Conduct performance evaluations and provide coaching.
- Ensure proper staffing levels during peak business periods.

Food Cost & Inventory Control

- Monitor food costs and achieve budgeted targets.
- Control wastage and optimize inventory management.
- Negotiate with suppliers and ensure quality procurement of food products.
- Conduct regular stock checks and inventory audits.

Quality & Hygiene

- Ensure compliance with food safety standards, HACCP, FSSAI regulations, and hotel SOPs.




- Maintain cleanliness and sanitation throughout the kitchen.
- Conduct regular quality inspections and implement corrective actions when necessary.

Banquet & Event Management

- Plan menus and food requirements for weddings, conferences, corporate events, and social functions.
- Coordinate with Banquet Sales and Operations teams to execute successful events.
- Ensure timely service and guest satisfaction during functions.

Financial Management

- Prepare departmental budgets and forecasts.
- Analyze kitchen performance reports and identify improvement opportunities.
- Monitor labor costs, food costs, and overall profitability

Pay: ₹60,000.00 - ₹80,000.00 per month

Benefits:

- Cell phone reimbursement
- Versatile schedule
- Food provided
- Paid sick time
- Provident Fund

Work Location: In person

📌 Executive Chef (Naigaon)
🏢 Fern hotels
📍 Naigaon