Executive Chef

Key Responsibilities Design and develop innovative menus (seasonal, à la carte, special events) Oversee daily kitchen operations and ensure smooth workflow Maintain high standards of food quality, taste, and presentation Manage kitchen staff, including hiring, training, and scheduling Monitor food costs, inventory, and supplier relationships Ensure compliance with hygiene, safety, and sanitation regulations Minimize food wastage and control kitchen expenses Coordinate with management for events, guest preferences, and special requests Maintain consistency in recipes and portion control Requirements Proven experience as a Head Chef / Executive Chef Strong knowledge of multi-cuisine (Indian + Chinese preferred) Leadership and team management skills Creativity and attention to detail Ability to work under pressure in a fast-paced environment Knowledge of food safety standards (FSSAI guidelines) Culinary degree or relevant certification preferred