Executive Chef

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Job Title: Executive Chef

Department: Kitchen
Reports To: General Manager
Location: Hotel Prayana, Near north railway station, Ernakulam

Job Summary

The Executive Chef is responsible for overall kitchen operations including menu planning, food quality, cost control, hygiene standards, staff management and guest satisfaction. The role ensures profitable kitchen operations while maintaining high food standards consistent with a 3-star hotel property.

Key Responsibilities

1. Kitchen Operations

• Oversee daily kitchen operations (restaurant, bar snacks, room service, banquet if applicable).
• Ensure consistent food quality, taste and presentation.
• Maintain standard recipes and portion control.

2. Menu Planning & Development

• Design seasonal and innovative menus.
• Introduce special promotions, festival menus and theme nights.
• Optimize menu engineering for profitability.
• Develop attractive bar food and combo offerings.

3. Cost Control & Inventory

• Monitor food cost percentage.
• Control wastage and pilferage.
• Manage purchasing and vendor negotiations.
• Conduct monthly stock audits.

4. Hygiene & Compliance

• Ensure compliance with FSSAI regulations.
• Maintain HACCP standards.
• Supervise cleanliness of kitchen and storage areas.
• Conduct regular hygiene training for staff.

5. Staff Management

• Recruit, train, and supervise kitchen staff.
• Prepare duty rosters and manage manpower.
• Conduct performance evaluations.
• Motivate team to maintain productivity and discipline.

6. Guest Satisfaction

• Address guest feedback and complaints.
• Maintain high ratings on platforms like Tripadvisor and Zomato.
• Ensure timely service and presentation standards.

7. Coordination

• Coordinate with F&B Manager and Sales team for banquet/events.
• Support marketing promotions and food festivals.
• Work with Front Office for special guest requirements.

Qualifications & Experience

• Degree/Diploma in Hotel Management or Culinary Arts.
• Minimum 5–7 years experience in hotel kitchen operations.
• At least 2 years in leadership role (Sous Chef / Head Chef).
• Experience in multi-cuisine (Indian, Tandoor, Chinese, Continental preferred).

Skills Required

• Strong leadership and team management
• Budgeting and cost control
• Menu engineering knowledge
• Vendor negotiation skills
• Food safety expertise
• Creativity and innovation
• Time management under pressure

Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits:

• Food provided

Work Location: In person