Cuisine Specialization: Multicuisine / Continental
Location: Chandigarh
Department: Kitchen
Experience Required: 815 years in Hotel/Restaurant/Lounge Kitchen Leadership
Job Type: Full-time
Job Summary
We are seeking a highly skilled and creative Executive Chef to lead and manage our kitchen operations in Chandigarh. The ideal candidate should excel in menu creation, food innovation, team leadership, and maintaining top-tier quality and hygiene standards across all cuisines, with specialization in Multicuisine or Continental dishes.
Key Responsibilities
1. Kitchen Leadership & Operations
- Oversee and manage complete kitchen operations.
- Lead a team of Sous Chefs, CDPs, Commis, and Stewarding staff.
- Ensure consistent food quality, taste, and presentation.
2. Menu Development & Innovation
- Create innovative, seasonal, and trending menus.
- Develop standard recipes, portion control, and plating guides.
- Introduce new dishes to keep the menu competitive and exciting.
3. Quality, Hygiene & Safety
- Ensure the highest standards of kitchen hygiene, FSSAI compliance, and food safety.
- Conduct daily kitchen inspections and audits.
- Maintain proper storage, labeling, and FIFO procedures.
4. Staff Training & Development
- Train kitchen staff in culinary techniques, safety, SOPs, and presentation.
- Conduct performance reviews and skill development sessions.
- Build a strong, disciplined, and motivated kitchen team.
5. Cost Control & Inventory Management
- Plan and maintain food cost within budget limits.
- Monitor inventory, ordering, and wastage control.
- Coordinate with vendors for quality raw material procurement.
6. Coordination & Communication
- Work closely with F&B Manager/Operations Manager for smooth service flow.
- Communicate daily specials, new menus, and kitchen requirements.
- Ensure proper coordination between kitchen and service team.
7. Event & Banquet Planning (if applicable)
- Plan specialized menus for events, banquets, and VIP guests.
- Provide culinary support during promotions and special events.
Qualifications & Skills
- Degree/Diploma in Culinary Arts or Hotel Management.
- 815 years of experience as Sous Chef/Executive Chef in a premium restaurant, hotel, or lounge.
- Expertise in Multicuisine/Continental cuisine styles.
- Strong leadership, creativity, and time-management skills.
- Excellent knowledge of food costing, menu engineering, and kitchen operations.
