Hotel Saket 27 | Boutique Hotel | South Delhi

Experience:
3–5 Years Job Overview Hotel Saket 27 is looking for an experienced Consultant Chef with expertise in multi-cuisine operations, menu creation, Continental breakfast, food costing and kitchen staff training. Candidates with experience in reputed restaurants, boutique hotels or 5-star hotels will be preferred. The candidate should understand boutique hotel dining standards and be capable of developing quality menus and improving kitchen operations.

Key Responsibilities
- 1. Menu Creation & Development Create and develop breakfast, lunch and dinner menus. Design Indian, Chinese and Continental menus. Develop Continental breakfast menus suitable for boutique hotel standards. Plan buffet and à la carte menus. Introduce new dishes and standardise recipes and portion sizes. 2. Cuisine Expertise Strong knowledge of Continental breakfast, including eggs, omelettes, pancakes, waffles and sandwiches. Expertise in Indian cuisine, curry preparations and Tandoor. Practical knowledge of Chinese and Continental cuisines. Knowledge of pasta, sauces and multi-cuisine buffet preparations. Maintain consistency in taste, quality and presentation. 3. Food Costing & Control Prepare food costing and recipe costing sheets. Calculate ingredient costs and food cost percentages. Implement portion control and reduce food wastage. Review menu profitability and suggest cost-effective improvements. 4.



Food Presentation & Quality Ensure professional plating and attractive food presentation. Maintain food quality and consistency. Establish standard recipes and presentation guidelines. Ensure proper food hygiene, storage and safety standards. 5. Kitchen Staff Training Conduct practical training sessions for kitchen staff. Train team members in multi-cuisine preparations and Continental breakfast. Provide training on Tandoor, curry, pasta, buffet execution and plating. Train staff in food costing, portion control, hygiene and kitchen SOPs. 6. Reporting & Kitchen Operations Prepare kitchen reports, costing sheets and standard recipes. Review kitchen operations and recommend improvements. Monitor food consumption, wastage and inventory utilisation. Establish kitchen SOPs and maintain operational standards. Candidate

Requirements:
- Minimum 3–5 years of relevant experience. Experience in reputed restaurants, boutique hotels or 5-star hotels preferred. Robust practical knowledge of Indian, Chinese and Continental cuisines. Experience in Continental breakfast and buffet operations. Hands-on expertise in menu creation, food costing and recipe standardisation. Ability to independently conduct kitchen staff training. Good understanding of boutique hotel food and service standards. Work

Location:
Hotel Saket 27, South Delhi

📌 Consultant Chef – Multi-Cuisine (New Delhi)
🏢 Hotel Saket 27
📍 New Delhi