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 prospects.
Monitor labor costs, food costs, and overall profitability

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

Perks:
Cell phone reimbursement
Adaptable schedule
Food provided
Paid sick time
Provident Fund

Work Location: In person

📌 Executive Chef Naigaon (India)
🏢 Fern hotels
📍 India