Job Title

Position Overview The Executive Chef is responsible for leading all culinary operations within the hotel ensuring the highest standards of food quality presentation and service This role oversees kitchen management menu planning staff supervision cost control and food safety compliance The ideal candidate is a creative and strategic culinary professional with a passion for hospitality exceptional leadership abilities and a strong understanding of contemporary food trends and guest preferences Key ResponsibilitiesCulinary Leadership Menu Development Design plan and execute innovative menus for restaurants banquets and room service in line with hotel brand standards Continuously develop and update recipes to reflect seasonal availability guest feedback and market trends Ensure consistency in taste presentation and quality across all culinary outlets Kitchen Operations Management Oversee daily operations of all kitchen areas including main kitchen pastry and banquet kitchens Establish and enforce standard operating procedures SOPs for food preparation storage and service Ensure all kitchen equipment is properly maintained and operational Coordinate with Food Beverage and Banquet teams to ensure seamless service execution Team Management Development Recruit train mentor and supervise culinary staff to maintain a skilled and motivated team Conduct regular performance reviews and support ongoing staff development Foster a culture of teamwork creativity and excellence within the kitchen Financial Inventory Control Develop and manage kitchen budgets food cost targets and labor costs Implement effective inventory control and waste reduction strategies Source high-quality ingredients while maintaining cost efficiency and supplier relationships Quality Safety Compliance Ensure strict adherence to food safety hygiene and sanitation standards HACCP local regulations Conduct regular kitchen inspections and maintain documentation for compliance audits Implement health and safety procedures to ensure a safe working environment for all staff Guest Experience Brand Representation Collaborate with management to design culinary promotions special events and themed menus Engage with guests to gather feedback and enhance the dining experience Represent the hotel s culinary vision through innovation consistency and attention to detail Qualifications Diploma or degree in Culinary Arts Hotel Management or a related field Minimum 8-10 years of progressive culinary experience including at least 3 years in an Executive Chef or Senior Sous Chef role in a reputable hotel or fine-dining establishment Proven track record of managing large kitchen teams and multiple F B outlets Strong knowledge of international cuisines menu engineering and modern cooking techniques Excellent leadership organizational and communication skills Proficiency in kitchen management systems and Microsoft Office Suite Preferred Skills Attributes Passion for culinary creativity and innovation Strong business acumen with a focus on quality and profitability Ability to work under pressure and manage multiple priorities Certification in food safety and sanitation e g ServSafe HACCP Experience with banquet and large-scale event catering is an asset Job Type Full-time Pay - per month Benefits Food provided Ability to commute relocate Tinsukia Assam Reliably commute or willing to relocate with an employer-provided relocation package Required Education Diploma Required Language English Required Hindi Preferred Work Location In person