Job Title

Executive Chef – Catering & BanquetingLocation: Delhi, IndiaCompany: Catering CollectiveExperience: 15+ Years | Industry: Luxury Catering / Banquets / HotelsAbout the RoleWe 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 Responsibilities1. Culinary Expertise & Menu InnovationMastery 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 ManagementOversee 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 DevelopmentLead, 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 & AdaptabilityManage 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 ManagementCollaborate 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 KnowledgeWork with modern kitchen equipment and inventory control systems.Support sustainable and eco-friendly culinary practices.Stay informed about global food trends and innovations.Reporting StructureReports to: General Manager – NorthManages: Sous Chefs (3–5 members)Qualifications & ExperienceHotel 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 SkillsCulinary Expertise & Menu InnovationOperational & Financial AcumenLeadership & Team TrainingEvent Execution & AdaptabilityClient Focus & Relationship ManagementTechnology & Process KnowledgeAttributesStrong decision-making and leadershipExcellent communication and conflict managementHigh integrity and strong work ethicsAbility to perform under pressure