Job Summary

We are looking for a highly skilled, creative, and experienced Executive Chef to lead our kitchen operations. The candidate will be responsible for managing the entire kitchen team, planning menus, maintaining food quality, controlling food costs, and ensuring excellent culinary standards and guest satisfaction.

Key Responsibilities

Kitchen Operations

- Manage and supervise all kitchen operations.
- Lead, train, and motivate the kitchen team.
- Ensure smooth coordination between kitchen sections.
- Maintain consistency in food quality, taste, and presentation.
- Monitor food preparation and timely delivery of orders.
- Ensure proper kitchen opening and closing procedures.

Menu Planning & Food Production

- Design and develop innovative menus.
- Plan daily menus, buffet spreads, and special dining experiences.
- Introduce new dishes based on guest preferences and seasonal ingredients.
- Ensure proper portion control and standardized recipes.
- Maintain high standards of food presentation and taste.

Cost Control & Inventory

- Monitor food costs and control kitchen expenses.
- Manage food purchasing and supplier coordination.
- Monitor stock levels, storage, and inventory.
- Minimize food wastage through proper planning.
- Ensure efficient use of kitchen resources.

Hygiene & Food Safety

- Maintain strict kitchen hygiene and sanitation standards.
- Ensure compliance with food safety regulations.




- Monitor proper food storage and temperature control.
- Conduct regular kitchen inspections.
- Ensure safe handling of food and kitchen equipment.

Team Management

- Recruit, train, and supervise kitchen staff.
- Prepare duty rosters and allocate responsibilities.
- Conduct regular staff briefings and performance evaluations.
- Maintain discipline, grooming, and professional standards.
- Coordinate with F&B; and other departments.

Skills & Qualifications

- Minimum 5–8 years of experience in hotel or resort kitchens.
- Previous experience as Executive Chef or Head Chef preferred.
- Solid knowledge of Indian, Continental, and multi-cuisine cooking.
- Excellent menu planning and food costing skills.
- Strong leadership and team management abilities.
- Knowledge of food safety and hygiene standards.
- Good communication and organizational skills.
- Creative approach to food preparation and presentation.
- Ability to work under pressure and manage kitchen operations independently.

What We Offer

- Attractive salary based on experience.
- Opportunity to lead the culinary operations of a premium resort.
- Professional working environment.
- Career growth and development opportunities.

Pay: ₹40,000.00 - ₹47,000.00 per month

Benefits:

- Food provided
- Paid time off

Work Location: In person

📌 Executive Chef Manager (Wayanad)
🏢 Olgaria
📍 Wayanad