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Executive Chef
Key ResponsibilitiesOversee daily kitchen operations, banquets, and food production.Plan menus, ensuring creativity, quality, and cost-effectiveness.Maintain hygiene, safety, and HACCP compliance standards.Monitor inventory, manage food costs, and control wastage.Train, mentor, and develop culinary and kitchen staff.Ensure consistent food quality, presentation, and guest satisfaction.Qualifications & EducationGraduation in Hotel Management (Post-Graduation preferred).Diploma in Hotel Management or related culinary course.Personal Attributes & SkillsStrong leadership and team management skills.Creative and innovative in menu planning and presentation.Detail-oriented with a focus on hygiene and safety.Ability to perform under pressure and meet deadlines.Excellent organizational, time-management, and communication skills.Passionate about culinary excellence and guest satisfaction.Adaptable, resourceful, and committed to team development.Languages: Gujarati, Hindi, English
Educational Details: Bachelor degree
State: Gujarat
Postal Code: 380001
Qualifications: Bachelor degree
Created Date: 2025-08-26
End Date: 2025-11-30
Experience: 10 - 11 year
Salary: 100000
Industry:
Openings: 1
Primary Responsibilities :
Job Title: Executive ChefDepartment: F&B Production
Location: [City/Property Location]
Experience Required: 10+ years in culinary, food, and beverage operations
Salary: ₹80,000 – ₹100,000 per month
Vacancies: 1
Employment Type: PermanentRole OverviewThe Executive Chef is responsible for overseeing all kitchens, banquets, and culinary staff, ensuring high standards of food production and service. This role involves planning, supervising operations, controlling food costs, maintaining hygiene and safety standards, managing inventory, training staff, and delivering high-quality, flavorful dishes. The Executive Chef leads by example, develops team members, and ensures guest satisfaction across all outlets and banquet facilities.
Location: [City/Property Location]
Experience Required: 10+ years in culinary, food, and beverage operations
Salary: ₹80,000 – ₹100,000 per month
Vacancies: 1
Employment Type: PermanentRole OverviewThe Executive Chef is responsible for overseeing all kitchens, banquets, and culinary staff, ensuring high standards of food production and service. This role involves planning, supervising operations, controlling food costs, maintaining hygiene and safety standards, managing inventory, training staff, and delivering high-quality, flavorful dishes. The Executive Chef leads by example, develops team members, and ensures guest satisfaction across all outlets and banquet facilities.
Experience Requirements:
Key ResponsibilitiesOversee daily kitchen operations, banquets, and food production.Plan menus, ensuring creativity, quality, and cost-effectiveness.Maintain hygiene, safety, and HACCP compliance standards.Monitor inventory, manage food costs, and control wastage.Train, mentor, and develop culinary and kitchen staff.Ensure consistent food quality, presentation, and guest satisfaction.Qualifications & EducationGraduation in Hotel Management (Post-Graduation preferred).Diploma in Hotel Management or related culinary course.Personal Attributes & SkillsStrong leadership and team management skills.Creative and innovative in menu planning and presentation.Detail-oriented with a focus on hygiene and safety.Ability to perform under pressure and meet deadlines.Excellent organizational, time-management, and communication skills.Passionate about culinary excellence and guest satisfaction.Adaptable, resourceful, and committed to team development.Languages: Gujarati, Hindi, English
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