The Executive Chef is responsible for overseeing the entire kitchen operation, ensuring high food quality, taste, presentation, hygiene, food safety, cost control, and guest satisfaction. The role involves leading the culinary team, planning menus, managing food costs, and maintaining the hotel’s culinary standards.

Key Responsibilities

1. Kitchen Operations

- Oversee daily kitchen operations across all food production areas.
- Ensure consistency in food quality, taste, portioning, and presentation.
- Plan menus for restaurants, buffets, banquets, and special events.
- Ensure timely food preparation and service.

2. Food Cost & Inventory Control

- Monitor food costs, kitchen expenses, and wastage.
- Control food portions and maintain standard recipes.
- Manage food purchasing, stock levels, and inventory.
- Conduct regular stock verification and ensure proper storage and rotation of ingredients.

3. Hygiene & Food Safety

- Ensure compliance with applicable food safety standards and FSSAI requirements.
- Maintain kitchen cleanliness, sanitation, and personal hygiene standards.
- Ensure proper food storage, temperature control, and FIFO practices.
- Conduct regular kitchen hygiene checks and maintain required records.

4. Team Management & Training

- Lead, supervise, and motivate the kitchen team.
- Prepare duty rosters and allocate responsibilities.
- Conduct regular training on culinary skills, hygiene, grooming, and food safety.
- Monitor staff performance, discipline, grooming, and professional conduct.

5. Guest Satisfaction & Quality

- Ensure food meets guest expectations and hotel standards.
- Respond to guest feedback and coordinate corrective actions.
- Introduce new dishes and improve menu offerings.
- Coordinate with the Front Office, F&B; Service,



and other departments for smooth operations.

6. Cost Control & Business Performance

- Achieve food cost targets while maintaining quality.
- Minimise wastage and improve kitchen productivity.
- Monitor food production costs and prepare relevant reports.
- Contribute to menu engineering, revenue generation, and profitability.

7. Compliance & Reporting

- Ensure compliance with hotel policies, SOPs, and operational standards.
- Maintain records for food safety, inventory, production, and wastage.
- Report operational issues and performance updates to the General Manager / Hotel Manager.

Qualifications & Experience

- Degree or diploma in Hotel Management or Culinary Arts.
- Minimum 5–8 years of relevant culinary experience, preferably in hotels or resorts.
- Prior experience in a senior kitchen leadership role is preferred.
- Robust knowledge of Indian and international cuisines, food safety, and kitchen cost control.

Key Skills

- Leadership and team management
- Menu planning and culinary innovation
- Food cost and inventory management
- Food safety and hygiene
- Communication and coordination
- Problem-solving and decision-making
- Guest satisfaction and quality control

Key Result Areas (KRAs)

- Food quality and guest satisfaction
- Food cost and wastage control
- Kitchen hygiene and food safety compliance
- Inventory accuracy and stock management
- Team training and staff performance
- Menu innovation and profitability
- Compliance with hotel SOPs and brand standards

Performance Expectations: The Executive Chef is expected to maintain high culinary standards, ensure efficient kitchen operations, achieve assigned cost targets, and consistently deliver excellent guest experiences.

Pay: ₹75,000.00 - ₹85,000.00 per month

Work Location: In person

📌 Executive Chef (Aurangabad)
🏢 Larisa Hotel & Resort
📍 Aurangabad