Head of Culinary Operations

Job Title : Executive Chef

Department : Culinary

Position Summary

The Executive Chef – Catering & Banqueting is a key leadership position responsible for overseeing all culinary operations within the catering and banquet business. The role ensures the preparation and presentation of high-quality cuisine that aligns with company standards and client expectations. This position requires exceptional leadership, creativity, and operational excellence, along with deep expertise in large-scale event catering and banquet management.

The Executive Chef will lead and mentor a team of chefs and kitchen staff, oversee menu design and execution, manage kitchen operations, and ensure seamless coordination for premium events and banquets.

Roles & Responsibilities

• Oversee all culinary operations for catering and banquet services, ensuring consistency in quality, taste, and presentation.
• Develop and innovate menus tailored to client requirements, event themes, and seasonal trends.
• Supervise and mentor Sous Chefs and culinary teams, fostering a culture of excellence and teamwork.
• Plan and execute large-scale catering and banquet events, ensuring timely and high-quality delivery.
• Manage food production schedules, ensuring efficiency and adherence to timelines.
• Implement and monitor kitchen hygiene, sanitation, and safety standards in compliance with regulations.
• Control food costs, manage inventory, and optimize procurement in coordination with the purchase and finance teams.
• Collaborate closely with event managers, operations, and service teams to ensure seamless event execution.
• Conduct regular training programs to enhance the culinary team’s skills, efficiency, and product knowledge.
• Maintain quality assurance for all food served, ensuring it meets both client and brand standards.
• Innovate new culinary concepts and presentation styles to elevate the brand’s offering.
• Build and maintain strong relationships with clients, ensuring a high level of satisfaction and repeat business.
• Stay updated with industry trends, ingredients, and techniques to drive continuous improvement and creativity.

Reporting Relationship

Reports to : Business Head - Catering Collective

Manages : Sous Chefs (3–5 team members)

Prerequisites

Qualifications

Experience

Knowledge

Skills

Attributes

About Us

About K Hospitality

Founded in 1972, K Hospitality Corp is India’s largest privately held F&B company, operating over 500 outlets with 10,000+ employees across multiple verticals in India and overseas. With a vision to create memories and inspire happiness through food , the group leads in QSRs, restaurants, bars, cafes, food courts, banqueting, outdoor catering, and travel F&B.

Its award-winning brands include TFS, Copper Chimney, Joshh, Bombay Brasserie, The Irish House, Nando’s, Araya Bagh New Delhi, Blue Sea Banquets & Catering, Idli.Com, and Cafeccino .

🌐 Website : www.K-hospitality.Com

🔗 LinkedIn : K Hospitality Group

About Catering Collective

Catering Collective , a division of K Hospitality, manages some of India’s most prestigious luxury venues such as Blue Sea and Palace Halls in Mumbai and Araya Bagh in New Delhi. It delivers premium, innovative, and personalized culinary experiences through Blue Sea Catering and Pavitra Catering , serving over 3,500 events and half a million guests annually.

The team caters to destination weddings, social celebrations, and corporate events for elite clientele, including celebrities, industrialists, and global brands.

🌐 Website : www.Cateringcollective.In