Executive Chef

<h1>JOB DESCRIPTION</h1><h2>Executive Chef</h2><p class="isSelectedEnd"><strong>Property:</strong> Signature Club Resort<br /><strong>Department:</strong> Food Production / Kitchen<br /><strong>Designation:</strong> Executive Chef<br /><strong>Reports To:</strong> General Manager / Unit Head</p><h3>Job Purpose</h3><p class="isSelectedEnd">To lead and manage the overall culinary operations of <strong>Signature Club Resort</strong>, ensuring consistently high standards of food quality, presentation, hygiene, guest satisfaction and profitability across all outlets, banquets, events and club operations.</p><p class="isSelectedEnd">The Executive Chef will be responsible for culinary planning, menu development, kitchen operations, team leadership, food cost control, inventory management and compliance with food safety standards.</p><h3>Key Responsibilities</h3><p class="isSelectedEnd"><strong>Culinary Operations</strong></p><ul><li>Oversee the day-to-day operations of all kitchen sections at Signature Club Resort.</li><li>Ensure consistent quality, taste, presentation and portion control across all food outlets and events.</li><li>Plan and execute menus for <strong>restaurants, banquets, weddings, conferences, club events and special occasions</strong>.</li><li>Supervise Indian, Continental, Tandoor, Bakery, Pastry and other relevant kitchen sections.</li><li>Develop new menus, dishes and culinary concepts based on guest preferences and market trends.</li><li>Conduct regular food tasting and quality checks.</li><li>Ensure smooth coordination between Food Production and F&B Service teams.</li></ul><p class="isSelectedEnd"><strong>People Management</strong></p><ul><li>Lead, motivate and develop the complete culinary team.</li><li>Prepare manpower plans and kitchen duty rosters as per business requirements.</li><li>Conduct regular training, coaching and skill-development sessions.</li><li>Participate in recruitment, selection and performance evaluation of kitchen personnel.</li><li>Maintain discipline, grooming, hygiene and professional standards within the kitchen.</li><li>Build a strong team culture and ensure effective communication across all kitchen sections.</li></ul><p class="isSelectedEnd"><strong>Food Cost & Inventory Control</strong></p><ul><li>Monitor and control food cost, consumption, wastage and portion sizes.</li><li>Ensure proper requisitioning, receiving, storage and utilization of food materials.</li><li>Coordinate with Purchase and Stores for quality and availability of ingredients.</li><li>Conduct regular inventory and stock checks.</li><li>Implement effective production planning to minimize food wastage.</li><li>Ensure adherence to approved recipes and standard portion sizes.</li></ul><p class="isSelectedEnd"><strong>Banquets, Events & Club Operations</strong></p><ul><li>Plan and execute food production for high-volume banquets, weddings, conferences and club events.</li><li>Ensure timely preparation and smooth execution of large-scale functions.</li><li>Coordinate with the F&B and Events teams regarding menus, guest requirements and special functions.</li><li>Ensure adequate manpower, mise-en-place and production planning for events.</li><li>Handle special guest requirements, themed menus and customized culinary requests.</li></ul><p class="isSelectedEnd"><strong>Food Safety & Hygiene</strong></p><ul><li>Ensure strict compliance with <strong>FSSAI, HACCP, food safety and hygiene standards</strong>.</li><li>Maintain high standards of kitchen cleanliness and sanitation.</li><li>Ensure proper food storage, temperature control, labelling and FIFO practices.</li><li>Conduct regular kitchen inspections and take corrective action wherever required.</li><li>Ensure safe operation, cleaning and maintenance of kitchen equipment.</li><li>Coordinate with relevant departments for preventive maintenance and repair of kitchen equipment.</li></ul><p class="isSelectedEnd"><strong>Financial & Administrative Responsibilities</strong></p><ul><li>Prepare and manage the kitchen operating budget.</li><li>Monitor food cost and departmental expenses.</li><li>Identify opportunities for cost optimization without compromising quality.</li><li>Review daily production, consumption and wastage reports.</li><li>Ensure proper documentation and compliance with departmental procedures.</li></ul><h3>Key Performance Indicators (KPIs)</h3><ul><li>Food quality and consistency</li><li>Guest satisfaction and food feedback</li><li>Food cost percentage</li><li>Reduction in food wastage</li><li>Kitchen productivity and efficiency</li><li>Hygiene and food safety compliance</li><li>Banquet and event execution</li><li>Menu innovation</li><li>Inventory and portion control</li><li>Training and development of culinary team</li><li>Team engagement and retention</li></ul><h3>Qualification</h3><ul><li>Degree / Diploma in <strong>Hotel Management, Culinary Arts or equivalent</strong>.</li><li>HACCP / Food Safety certification will be an added advantage.</li></ul><h3>Experience</h3><ul><li><strong>12–18 years of relevant culinary experience</strong>, preferably in reputed hotels, resorts, clubs or luxury hospitality properties.</li><li>Strong experience in managing multiple kitchen operations and large-scale banquets/events.</li><li>Experience in menu planning, food costing, budgeting and kitchen administration.</li><li>Candidates with strong <strong>resort, club and banquet operations experience</strong> will be preferred.</li></ul><h3>Key Competencies</h3><ul><li>Strong culinary expertise</li><li>Kitchen operations management</li><li>Leadership and team management</li><li>Menu planning and innovation</li><li>Food costing and budget management</li><li>Inventory and wastage control</li><li>Food safety and hygiene</li><li>Banquet and event management</li><li>Problem-solving and decision-making</li><li>Strong communication and interpersonal skills</li><li>Guest-focused approach</li><li>Ability to work effectively under pressure</li></ul>