Executive Chef (Hospitality / Hotel & Restaurant Sector)

Location: Nashik

Detailed Job Responsibilities

• Plan, design, and execute high-quality menus for restaurants, banquets, and special events, keeping customer preferences and seasonal availability in mind.
• Oversee daily kitchen operations, ensuring smooth workflow, timely food preparation, and consistent quality standards.
• Supervise, train, and manage kitchen staff including sous chefs, cooks, and helpers to maintain discipline and productivity.
• Ensure that all dishes are prepared according to standard recipes, presentation guidelines, and food safety regulations.
• Monitor inventory levels, control food costs, minimize wastage, and manage vendor procurement effectively.
• Maintain strict hygiene, cleanliness, and safety standards in the kitchen as per FSSAI and hotel guidelines.
• Coordinate with restaurant managers and service staff to ensure seamless guest experience and timely service.
• Handle special dietary requirements, customized menus, and guest feedback professionally.
• Conduct regular kitchen inspections, audits, and quality checks to maintain high culinary standards.
• Train staff on new recipes, cooking techniques, and kitchen equipment usage.
• Prepare budgets, food cost reports, and performance reviews for management.
• Innovate new dishes and continuously upgrade menus to keep offerings competitive and appealing.