Key Responsibilities

• Menu Planning & Innovation

  • Design, develop, and implement creative continental menus with seasonal and locally sourced ingredients.

  • Introduce signature dishes, chef’s specials, and menu engineering for profitability.

• Kitchen Operations

  • Supervise day-to-day kitchen activities, ensuring smooth operations across all meal periods.

  • Maintain high standards of food preparation, presentation, and portion control.

  • Ensure compliance with hygiene, safety, and sanitation regulations (HACCP / FSSAI).

• Team Leadership & Development

  • Recruit, train, and mentor culinary staff, promoting teamwork and skill enhancement.

  • Conduct regular briefings, tastings, and performance evaluations.

  • Develop succession planning and maintain a positive work environment.

• Cost & Inventory Management

  • Control food cost, wastage, and inventory through proper planning and monitoring.

  • Liaise with procurement for sourcing quality raw materials within budget.

  • Monitor kitchen equipment and coordinate for maintenance.

• Guest Experience & Brand Standards

  • Interact with guests to receive feedback and ensure satisfaction.

  • Uphold brand standards in all aspects of food service.

  • Collaborate with F&B and service teams for seamless guest experience.

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Requirements

• Proven experience as an Executive Chef / Head Chef specializing in Continental Cuisine (5–8 years in similar role preferred).

• Strong knowledge of classical and modern continental cooking methods and trends.

• Diploma/Degree in Hotel Management or Culinary Arts from a recognized institute.

• Excellent leadership, organizational, and communication skills.

• Strong knowledge of food cost control and inventory management.

• Ability to work under pressure and maintain high standards consistently.