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POSITION SUMMARY: The Executive Chef for Catering & Banqueting is a leadership role responsible for overseeing all culinary operations in the banquet and catering business, ensuring the preparation and presentation of high-quality food that meets the standards of the company and clients. This role requires exceptional leadership, creativity, and organizational skills, as well as an in- depth understanding of large-scale event catering and banquet operations. The Executive Chef will lead a team of chefs and kitchen staff, manage menu planning, food preparation, and ensure efficient kitchen operations. ROLES & RESPONSIBILITIES: REPORTING RELATIONSHIP: Reports directly to: Director – Operations and Catering Manager directly: Sous Chefs (3 – 5 team members) PREREQUISITES QUALIFICATIONS, EXPERIENCE AND ATTRIBUTES QUALIFICATIONS: Hotel Management Graduate EXPERIENCE : · Minimum 15 years of experience in high-end banqueting or luxury catering. · Background in Michelin or fine dine restaurants, five-star hotels, or luxury event catering is preferred · Proven track record of handling large-scale catering events and HNI events · Proven experience as an Executive Chef, Sous Chef, or in a senior culinary leadership role, particularly in banquet and catering services. KNOWLEDGE · Multi-cuisine knowledge · Strong knowledge of food preparation, presentation, and culinary techniques for large-scale events. · Excellent leadership, communication, and organizational skills. · Experience with inventory control, cost management, and staff training. · Creative, with an eye for detail and a passion for delivering exceptional culinary experiences. · Strong understanding of food safety and sanitation regulations. · Ability to work under pressure and manage multiple events simultaneously. · Culinary degree or relevant certification preferred. SKILLS · Culinary Expertise and Menu Innovation · Operational and Financial Acumen · Leadership and Team Training · Event Execution and Adaptability · Client Focus and Relationship Management Technology and Industry Knowledge: ATTRIBUTES : . Team Management · Decision Making · Conflict Resolution · Strong Work Ethics About Us: About K Hospitality: Founded in 1972, K Hospitality Corp is India's largest privately held F&B company, with 500+ outlets and 10000+ employees across multiple business verticals in the Food and Beverage sector in India and overseas. Building on a vision of creating memories and inspiring happiness through food, the group is a market leader in its operations spread across QSR, restaurants, bars, cafes, food courts, banqueting, outdoor catering, corporate food services, and travel F&B. Some of its acclaimed and award-winning brands include TFS, Copper Chimney, Joshh, Bombay Brasserie, The Irish House, Nando's, Araya Bagh New Delhi, Blue Sea Banquets & Catering, , Cafeccino, amongst others. Website: Website: LinkedIn: About Catering Collective: Catering Collective a part of K Hospitality, operates some of the finest luxury venues like Blue Sea and Palace Halls in Mumbai and now Araya Bagh in New Delhi and offers premium innovative and personalized culinary services by the award-winning Blue Sea Catering and Pavitra Catering. One of India's foremost catering companies, Catering Collective serves over half a million guests across 3,500 events each year spread across destination weddings, social celebrations, and corporate functions across India and overseas, for some of the most notable celebrities, industrialists, brands and events.