Executive Chef Duties and Responsibilities:

- Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.
- Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
- Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
- Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
- Executive chefs should advocate sound financial/business decision-making, demonstrate honesty, and integrity, and also lead by example.
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
- Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
- Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Determines how food should be presented, and creates decorative food displays.




- Ensure all products are prepared consistently and meet departmental appearance/quality standards.
- Ensure proper grooming and hygiene standards for all kitchen staff.
- Ensures all kitchen employees maintain required food handling and sanitation certifications.
- Ensure proper purchasing, receiving, and food storage standards in the kitchen.
- Interacts with guests to obtain feedback on food quality, presentation, and service levels.
- Actively responds to and handles guest problems and complaints.
- Maintain Quality levels of receiving, storage, production, and presentation of food.
- Ensure sufficient staffing levels are scheduled to accommodate business demands.
- Follows and enforces all applicable safety procedures specified for kitchen and food servers.
- Discuss daily food cost reports with key kitchen and F&B; team members.
- Review weekly and monthly schedules to meet forecast and budget.
- Attend the daily morning meetings and other administrative sessions.
- Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy.

FOOD : PROVIDED
SALARY : NEGOTIABLE BASED ON EXP
EXP : GROUP OF HOELS (PREFERRED)
MIN EXP : 13 + YEARS
JOINING : IMMEDIATE PREFERRED

OTHER BENEFITS: ESI/PF INCLUDED
MONTHLY SERVICE CHARGES INCLUDED

Pay: ₹40,000.00 - ₹55,000.00 per month

Advantages:

- Food provided
- Provident Fund

Work Location: In person

📌 Executive Chef (Periyar River)
🏢 Madurai Residency
📍 Periyar River