Core Duties and Responsibilities

- Kitchen & Staff Management
- Hire, train, schedule, mentor, and evaluate sous chefs, line cooks, and kitchen stewards.
- Lead pre-shift briefings and delegate daily production tasks.
- Enforce teamwork, handle staff discipline, and maintain a positive kitchen culture. [1, 2, 3, 4, 5, 6]
- Menu Development & Quality Control
- Create, update, and cost-out menus for hotel restaurants, bars, banquets, and special events based on seasonality and food trends.
- Set strict plating, flavor, and portion standards.
- Act as the final quality check for taste and presentation before food leaves the kitchen. [1, 2, 3, 4, 5]
- Financial & Cost Control
- Manage annual and monthly departmental budgets, including food, beverage, and labor costs (COGS).
- Oversee inventory levels, track waste, analyze Point-of-Sale (POS) data, and review vendor/purveyor invoices.




- Negotiate pricing with food suppliers and vendors to maximize profitability. [1, 2, 3, 4]
- Safety, Sanitation & Compliance
- Enforce local health codes, HACCP guidelines, and strict food safety and sanitation procedures.
- Oversee regular deep-cleaning schedules for storage areas, walk-ins, and cooking stations.
- Ensure all kitchen equipment is maintained, serviced, or repaired promptly. [1, 2, 3, 4, 5]
- Cross-Departmental & Guest Relations
- Attend weekly management and Banquet Event Order (BEO) meetings with other hotel departments.
- Coordinate closely with the Food and Beverage (F&B;) Director and General Manager.
- Interact directly with hotel guests to address feedback, handle special requests, or customize high-profile event menus. [1, 2, 3, 4]

📌 Executive Chef (New Delhi)
🏢 Hotel Queen Road
📍 New Delhi