Executive Chef

Company Overview

GREATBELL HR Consultancy Services PVT LTD is a specialized recruitment firm focusing on technical and hospitality manpower. Based in Cochin, Kerala, we serve around 500 companies across India, providing tailored human resource solutions. Our team is small but dedicated, working passionately to connect professionals with top-tier companies. For more information, visit our website at www.greatbellhr.com.

Job Overview

We are seeking a seasoned Executive Chef for a full-time position at a senior level. The role requires a minimum of 7 to 10 years of experience in the hospitality industry. The position is based in Thiruvananthapuram, Ernakulam, and Thrissur and involves leading culinary operations, ensuring high-quality food service, and maintaining efficient kitchen operations.

Qualifications and Skills

• Extensive leadership experience in a culinary setting with a track record of mentoring and developing kitchen teams.
• Proven expertise in menu planning and design, with a focus on creativity and customer satisfaction.
• Strong food cost management skills to ensure profitability without compromising on quality.
• Exceptional team management capabilities to foster collaboration and maintain high morale within the team.
• In-depth food safety knowledge to uphold health standards and regulations within the kitchen environment.
• Ability to manage all culinary aspects of the hotel, ensuring efficient operations and standout guest experiences.
• Excellent organizational skills to oversee kitchen processes and ensure smooth service delivery.
• Effective communication skills to liaise with staff, vendors, and guests, ensuring clear understanding and efficient service.

Roles and Responsibilities

• Lead the kitchen team, setting goals, providing feedback, and fostering a positive and productive environment.
• Develop and implement innovative menu items and specials in line with current food trends and customer preferences.
• Oversee inventory management, ensuring cost control and minimizing waste in compliance with budget guidelines.
• Ensure the execution of high culinary standards, monitoring food quality and presentation consistently.
• Maintain a safe and sanitary kitchen environment, adhering to health and safety regulations.
• Collaborate with vendors to secure high-quality ingredients at competitive prices.
• Cross-functional coordination with front-of-house staff to align service quality with kitchen output.
• Participate in relevant culinary and hospitality events to represent the hotel and engage with the community.