Executive Chef Conti

Key Responsibilities

• Menu Planning & Innovation
• Design, develop, and implement creative continental menus with seasonal and locally sourced ingredients.
• Introduce signature dishes, chef's specials, and menu engineering for profitability.
• Kitchen Operations
• Supervise day-to-day kitchen activities, ensuring smooth operations across all meal periods.
• Maintain high standards of food preparation, presentation, and portion control.
• Ensure compliance with hygiene, safety, and sanitation regulations (HACCP / FSSAI).
• Team Leadership & Development
• Recruit, train, and mentor culinary staff, promoting teamwork and skill enhancement.
• Conduct regular briefings, tastings, and performance evaluations.
• Develop succession planning and maintain a positive work environment.
• Cost & Inventory Management
• Control food cost, wastage, and inventory through proper planning and monitoring.
• Liaise with procurement for sourcing quality raw materials within budget.
• Monitor kitchen equipment and coordinate for maintenance.
• Guest Experience & Brand Standards
• Interact with guests to receive feedback and ensure satisfaction.
• Uphold brand standards in all aspects of food service.
• Collaborate with F&B and service teams for seamless guest experience.

Requirements

Skills Required

Menu Planning, Inventory Management, Haccp, Food Cost Control