Executive Chef Urgently Required for Luxurious Resort at Uttarakhand ( Job ID 22333)
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Job Location:
Monthly Salary:
Experience Required:
Posted on:
15 hours ago
Vacancies:
1 Vacancy
Job Summary
Job Description: Executive Chef
Role Overview
We are seeking an experienced and dynamic Executive Chef with strong expertise in Continental Oriental Asian and Regional cuisines to lead and manage kitchen operations at a premium hospitality property in Uttarakhand. The role requires hands-on leadership strong operational control deep knowledge of food safety standards and the ability to deliver exceptional guest experiences through high-quality food production.
The Executive Chef will be responsible for ensuring efficient kitchen operations cost control team training hygiene compliance and consistently high culinary standards across all food outlets.
Prime Functions & Responsibilities
Kitchen Operations & Food Production
Oversee the efficient and profitable functioning of all assigned kitchens and food outlets.
Ensure preparation and presentation of dishes strictly as per standardized recipes portion sizes and quality benchmarks.
Plan and present daily menus for breakfast lunch dinner and buffet services with wide variety and creativity.
Ensure smooth operations of staff kitchen mud house kitchen and other outlets to achieve high levels of staff and guest satisfaction.
Handle bulk kitchen operations for banquets parties and corporate group events.
Food Safety Hygiene & Compliance
Ensure strict adherence to HACCP food safety laws and hygiene standards at all times.
Maintain accurate records related to food safety hygiene checks and audits.
Ensure FIFO / LIFO processes are followed and expired or contaminated products are eliminated.
Monitor cleanliness sanitation and proper maintenance of kitchen equipment and work areas.
Cost Control & Inventory Management
Monitor daily weekly fortnightly and monthly food consumption and closing reports.
Control food cost and minimize wastage through effective planning and supervision.
Ensure par stock levels are maintained and shortages are communicated proactively.
Coordinate with stores to ensure proper inventory management and inspection readiness.
People Management & Training
Lead train motivate and mentor kitchen staff across all levels including Sous Chefs CDPs Commis and KST teams.
Conduct regular training sessions food trials regional cuisine showcases and skill enhancement programs.
Monitor grooming personal hygiene safety compliance and performance of team members.
Support management in hiring scheduling performance evaluation counseling and discipline.
Coordination & Guest Experience
Maintain close coordination with F&B Manager Restaurant Managers and other departments.
Address guest feedback preferences and service issues proactively.
Maintain high guest excellence scores across all food outlets.
Key Skills & Competencies
Strong expertise in Continental Asian Oriental and Regional cuisines
Excellent leadership and team management skills
Strong understanding of food costing inventory and wastage control
Thorough knowledge of HACCP and food safety regulations
Ability to manage high-volume kitchen and banquet operations
Good spoken English is mandatory
Reporting
Reports directly to General Manager / Management
To Apply
Required Skills:
Prime Functions & Responsibilities Kitchen Operations & Food Production Oversee the efficient and profitable functioning of all assigned kitchens and food outlets. Ensure preparation and presentation of dishes strictly as per standardized recipes portion sizes and quality benchmarks. Plan and present daily menus for breakfast lunch dinner and buffet services with wide variety and creativity. Ensure smooth operations of staff kitchen mud house kitchen and other outlets to achieve high levels of staff and guest satisfaction. Handle bulk kitchen operations for banquets parties and corporate group events. Food Safety Hygiene & Compliance Ensure strict adherence to HACCP food safety laws and hygiene standards at all times. Maintain accurate records related to food safety hygiene checks and audits. Ensure FIFO / LIFO processes are followed and expired or contaminated products are eliminated. Monitor cleanliness sanitation and proper maintenance of kitchen equipment and work areas. Cost Control & Inventory Management Monitor daily weekly fortnightly and monthly food consumption and closing reports. Control food cost and minimize wastage through effective planning and supervision. Ensure par stock levels are maintained and shortages are communicated proactively. Coordinate with stores to ensure proper inventory management and inspection readiness. People Management & Training Lead train motivate and mentor kitchen staff across all levels including Sous Chefs CDPs Commis and KST teams. Conduct regular training sessions food trials regional cuisine showcases and skill enhancement programs. Monitor grooming personal hygiene safety compliance and performance of team members. Support management in hiring scheduling performance evaluation counseling and discipline. Coordination & Guest Experience Maintain close coordination with F&B Manager Restaurant Managers and other departments. Address guest feedback preferences and service issues proactively. Maintain high guest excellence scores across all food outlets. Key Skills & Competencies Strong expertise in Continental Asian Oriental and Regional cuisines Excellent leadership and team management skills Strong understanding of food costing inventory and wastage control Thorough knowledge of HACCP and food safety regulations Ability to manage high-volume kitchen and banquet operations Good spoken English is mandatory
Required Education:
Educational QualificationsDiploma or Degree in HM / Culinary Arts / Food Production from a recognized institute (IHM AIHM or equivalent preferred).Formal training in Continental Oriental Asian and Regional Indian Cuisines is / Food Safety & Hygiene Certification (FSSAI / ISO / equivalent).Additional certification in Bakery & Patisserie Menu Engineering or Kitchen Cost Control will add advantage.
Company Industry
IT Services and IT Consulting
Key Skills
- Culinary Experience
- Restaurant Experience
- Kitchen Management Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Management Experience
- Cooking
- Cost Control
- Menu Planning
- Sanitation
- Leadership Experience
