Location: East Africa

Department: Culinary

Job Summary

We are looking for an experienced and passionate Executive Chef to lead the culinary operations of our managed hotel in East Africa. The incumbent will be responsible for overseeing all kitchen operations, maintaining exceptional food quality and presentation, driving guest satisfaction, managing food costs, and ensuring compliance with international food safety and hygiene standards.

Key Responsibilities

1. Oversee the overall kitchen operations, including restaurants, banquets, room service, and other food production areas, ensuring consistency in food quality and presentation.
2. Develop cutting-edge menus, seasonal offerings, buffet selections, and special culinary experiences in line with guest preferences and hotel positioning.
3. Monitor food costs, kitchen expenses, portion control, inventory levels, and wastage to achieve budgeted financial targets.
4. Maintain high standards of food preparation, taste, presentation, and service in accordance with hotel brand standards.
5. Lead, train, mentor, and develop the culinary team while ensuring effective manpower planning, productivity, and succession development.
6. Ensure strict adherence to food safety, sanitation, HACCP principles, and applicable local statutory regulations.
7. Coordinate with procurement and suppliers to ensure quality sourcing, competitive pricing,



and uninterrupted availability of ingredients.
8. Address guest feedback, special dietary requirements, and culinary requests while consistently enhancing the overall dining experience.
9. Work closely with the General Manager, F&B; Manager, and other departmental heads to ensure seamless hotel operations and successful events.
10. Drive kitchen profitability through effective cost management, menu engineering, productivity improvement, and revenue-supporting initiatives.

Qualifications & Experience

- Degree in Hotel Management or Culinary Arts from a recognised institution.
- Minimum 10–12 years of culinary experience in reputed hotels, with at least 3 years in a senior leadership position as Executive Chef.
- Prior experience in international hotel operations will be an added advantage.
- Strong exposure to multi-cuisine restaurants, buffet operations, banquets, and large-scale food production.
- Experience in managing kitchen budgets, food costing, inventory control, and menu engineering.
- Knowledge of HACCP, food safety standards, and kitchen hygiene practices.
- Strong culinary expertise and creativity.
- Proven track record of leadership, team management, and people development.
- Financial acumen and cost-control orientation.
- Excellent communication and interpersonal skills.

📌 Executive Chef - East Africa (Gurugram)
🏢 Sarovar Hotels
📍 Gurugram