Executive chef

Plan, create, and execute innovative menus for restaurants, banquets, and room service aligned with brand standards.

Ensure consistent high-quality food preparation, taste, and presentation.

Stay updated with culinary trends, seasonal ingredients, and luxury dining expectations.

Lead, train, and mentor a diverse culinary team, including sous chefs, line cooks, and kitchen staff.

Foster a culture of teamwork, discipline, and excellence.

Conduct regular briefings, training sessions, and performance evaluations.

Develop and control budgets for food, labor, and equipment.

Monitor food costs, portion control, and inventory management to maximize profitability.

Collaborate with purchasing to source premium ingredients while maintaining cost efficiency.

Enforce strict hygiene, sanitation, and food safety standards (HACCP, FSSAI, ISO, etc.).

Ensure compliance with hotel brand guidelines and 5-star service standards.

Conduct regular kitchen audits and inspections.

Work closely with the Food & Beverage Manager and other departments to deliver exceptional guest experiences.

Support banquet operations for weddings, conferences, and VIP events.

Participate in hotel promotional activities, menu launches, and media events.