Job Title

Executive Chef – Catering & Banqueting Location: Delhi, India Company: Catering Collective Experience: 15+ Years | Industry: Luxury Catering / Banquets / Hotels About the Role We are seeking an experienced and visionary Executive Chef – Catering & Banqueting to lead our culinary operations across large-scale events and premium catering assignments. This leadership role demands exceptional culinary expertise, creativity, and the ability to manage high-volume production without compromising on quality. The Executive Chef will oversee menu planning, food production, team management, and ensure seamless execution of multiple banquets and catering events. This position requires a strong strategic mindset, operational excellence, and a passion for delivering extraordinary culinary experiences. Key Responsibilities 1. Culinary Expertise & Menu Innovation - Mastery of multi-cuisine menus, large-scale food production, and menu engineering. - Develop creative menus, live stations, and thematic culinary experiences. - Stay updated with food trends, plating techniques, and high-volume presentation styles. 2. Operational & Financial Management - Oversee end-to-end kitchen operations from procurement to final event service. - Ensure cost control through effective APC management, wastage reduction, and resource optimization. - Implement and monitor SOPs for consistent high-quality food production. 3. Leadership & Team Development - Lead, train, and inspire a large team of chefs and kitchen staff. - Delegate and supervise operations during high-pressure, large-format events. - Resolve conflicts, maintain discipline, and foster a positive team environment. 4. Event Execution & Adaptability - Manage multiple events simultaneously with consistency and precision. - Handle last-minute changes, special requests, and dietary requirements with ease. - Demonstrate strong problem-solving capabilities during event operations. 5. Client Interaction & Relationship Management - Collaborate with clients, event planners, and stakeholders to understand requirements. - Create personalized culinary experiences based on event themes and guest expectations. - Ensure superior guest satisfaction through exceptional food and service standards. 6. Technology Awareness & Industry Knowledge - Work with modern kitchen equipment and inventory control systems. - Support sustainable and eco-friendly culinary practices. - Stay informed about global food trends and innovations. Reporting Structure Reports to: General Manager – North Manages: Sous Chefs (3–5 members) Qualifications & Experience - Hotel Management Graduate (mandatory). - Minimum 15 years of experience in high-end banquets, luxury catering, or premium hotels. - Experience in Michelin-star, fine-dine restaurants, or HNI / VIP event catering preferred. - Proven leadership experience as Executive Chef, Senior Sous Chef, or similar role. - Strong background in handling large-scale catering events. Key Skills - Culinary Expertise & Menu Innovation - Operational & Financial Acumen - Leadership & Team Training - Event Execution & Adaptability - Client Focus & Relationship Management - Technology & Process Knowledge Attributes - Strong decision-making and leadership - Excellent communication and conflict management - High integrity and strong work ethics - Ability to perform under pressure