Executive Chef

Job Title: Executive Chef

Reporting To: General Manager Department: Kitchen / F&B Production Location: Ekkatuthangal, Chennai

Role Summary:

Lead and manage overall kitchen operations for dining halls, executive dining, and events, ensuring culinary excellence, food quality, hygiene compliance, cost control, and customer satisfaction while maintaining smooth and profitable kitchen operations.

Key Responsibilities:

Lead and manage the entire kitchen team, ensuring high-quality food, taste, presentation, and consistency.

Oversee daily operations, production planning, and service execution.

Train, mentor, and develop kitchen staff to meet culinary and operational standards.

Ensure preparation follows standard recipes, portion control, and presentation guidelines.

Manage food cost, inventory, wastage, and profitability.

Ensure HACCP, food safety, sanitation, and hygiene compliance.

Coordinate procurement, storage, and handling of raw materials.

Monitor equipment maintenance and efficiency.

Lead menu planning, costing, and culinary innovation.

Review customer/client feedback and handle complaints to improve service.

Ensure proper staffing, training, discipline, and performance monitoring.

Conduct quality checks of finished dishes before service.

Key Requirements:

Minimum 2+ years in a similar role in five-star hotels or large-scale catering operations.

Strong knowledge of HACCP, food safety, and hygiene standards.

Proven leadership in kitchen operations, team management, and culinary excellence.

Expertise in menu development, food costing, and production management.

Excellent communication, leadership, and organizational skills.

Diploma/Degree in Hospitality Management or Culinary Arts