About The Opportunity
A premier hospitality group operating luxury hotels across India, we deliver world-class guest experiences through culinary excellence, operational precision, and culturally inspired service. Our kitchens are dynamic, high-volume environments where innovation meets tradition—crafted by chefs who elevate fine dining, banquet operations, and multi-cuisine concepts for domestic and international guests.
Role & Responsibilities
- Lead daily kitchen operations for assigned outlet(s), ensuring consistent food quality, plating standards, and compliance with hygiene protocols.
- Develop and execute seasonal menus that align with guest preferences, dietary trends, and cost controls—balancing creativity with profitability.
- Manage inventory, vendor relationships, and waste reduction initiatives to maintain optimal food cost percentage and freshness.
- Train and mentor junior kitchen staff on techniques, safety, and service standards—fostering a culture of discipline and excellence.
- Collaborate with F&B managers and housekeeping to seamlessly execute banquets, weddings, and themed dining events.
- Ensure compliance with FSSAI regulations, HACCP guidelines, and brand-specific SOPs across all kitchen functions.
Skills & Qualifications
Must-Have
- Commercial Kitchen Operations
- Menu Engineering
- Food Cost Control
- HACCP Certification
- FSSAI Compliance knowledge
- Inventory Management
- Team Training & Leadership
- Multi-Cuisine Proficiency
Preferred
- Experience in 5-star hotel or fine-dining restaurant
- Knowledge of Italian, Indian, or Continental cuisines
- Proficiency in kitchen management software (e.g., Opera, Micros)
Benefits & Culture Highlights
- Competitive salary
- Oportunities for regional & international culinary rotations
- Formal training programs with certified master chefs and global culinary partners
Skills: cost control,banquet operations,team handling
