Role Purpose:

- Set and monitor periodic budgets and forecasts to align with business objectives
- Analyze monthly P&L; and reports to identify deviations from business plans and recommend corrective actions
- Participate in management meetings to review progress and contribute to annual departmental business planning

· Key Responsibilities: · Develop and update departmental SOP manuals to ensure compliance with hotel policies, standards, and municipal regulations

· Collaborate with Senior Culinary team to develop new menus and products using detailed analysis and accurate costing

· Supervise Senior Culinary team to maintain high food quality while controlling food costs

· Plan and implement effective food promotions to enhance customer engagement and revenue

· Coordinate with Executive Steward to maintain cleanliness and organization of kitchen areas through regular inspections

· Enforce strict adherence to food safety and hygiene standards (HACCP) within the department

· Monitor food quality standards across all outlets and banquet services

· Ensure timely and accurate completion of departmental reports, schedules, recipes, menus, and food presentation documentation

· Analyze market trends and customer preferences to identify current menu opportunities for hotel guests and local markets

· Monitor competitor menus and banquet offerings to maintain competitive advantage

· Foster effective working relationships with management of other departments to support operational goals

· Engage with local community representatives and potential guests to enhance the hotel’s reputation and service offerings

Team Management

· Motivate, supervise, and discipline team members to uphold professionalism and meet guest service standards





· Identify and develop high-potential team members through targeted coaching and training

· Conduct regular performance reviews to support employee growth and accountability

· Design, implement, and maintain staff training programs to equip team members with skills aligned to evolving business needs

· Prepare weekly staff schedules based on business forecasts, budget constraints, and service standards

· Lead monthly departmental meetings to communicate updates, gather feedback, resolve operational issues, and promote team collaboration

Educational qualification:

- Bachelor's degree in Hotel Management / Hospitality / Culinary Arts, such as:
- BHM – Bachelor of Hotel Management
- B.Sc. Hospitality & Hotel Administration
- B.Sc./B.A. Culinary Arts
- BHMCT – Bachelor of Hotel Management & Catering Technology
- OR Diploma in Hotel Management / Food Production / Culinary Arts.
- A 2–3 year diploma after 12th can also be suitable, particularly when supported by extensive experience. The Tourism & Hospitality Skill Council's Executive Chef qualification framework recognizes multiple education-and-experience routes.

Experience:
- Generally 8–15+ years of professional culinary experience for an Executive Chef position, depending on the property.
- Experience as Sous Chef / Executive Sous Chef / Chef de Cuisine / Head Chef is normally expected.
- Luxury hotels and large resorts may require significantly more experience. For example, current Marriott Executive Chef postings specify combinations such as a 2-year culinary/hotel-management degree plus 4 years of relevant experience, Additional qualifications that are useful
- Food Safety / HACCP
- FSSAI/FoSTaC food-safety training

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits

- Food provided
- Provident Fund

Work Location: In person

📌 Executive Chef (Anjuna)
🏢 Thalassa Greek Taverna
📍 Anjuna