Executive Chef

Xandari Resorts (A unit of The Muthoot Group); Alappuzha; On-site; INR 2,500,000 - 4,200,000; Full time

Job summary

Xandari Resorts, part of The Muthoot Group, seeks an Executive Chef to lead culinary operations across the resort. You will drive menu development, monitor quality and costs, and ensure top-tier guest dining experiences.

The role requires strong leadership, extensive luxury-hospitality kitchen experience, and adherence to safety standards. You will manage budgets, train teams, and partner with other departments to deliver exceptional events and dining experiences for guests.

Qualifications

• Degree or Diploma in Hotel Management, Culinary Arts, or a related field.
• Professional certifications in culinary arts are an added advantage.
• Minimum 10–15 years culinary experience with 5+ years as Executive Chef or Executive Sous Chef in luxury settings.

Responsibilities

• Plan, organize, and supervise all kitchen operations across outlets, banquets, and events.
• Ensure consistent quality, presentation, and taste of all food.
• Develop seasonal menus and innovative dishes based on trends and guest preferences.
• Standardize recipes and maintain portion control.
• Ensure compliance with food safety, sanitation, and hygiene standards.
• Prepare and monitor the departmental budget; control food costs and waste.
• Recruit, train, mentor, and develop kitchen staff; manage rosters.
• Address guest feedback and support VIP requirements; handle special events.

Skills

Leadership

Menu Engineering

Food Costing

HACCP

Food Safety

Education

Diploma in Hotel Management

Culinary Arts Degree

Job description

Job Description – Executive Chef

• Job Title: Executive Chef
• Department: Food & Beverage Production
• Reports To: General Manager / Resort Manager

Job Purpose

The Executive Chef is responsible for leading and managing all culinary operations of the resort, ensuring exceptional food quality, consistency, hygiene, cost control, and guest satisfaction. The role involves menu planning, kitchen administration, team leadership, budgeting, and compliance with food safety standards while delivering memorable dining experiences.

Key Responsibilities

Kitchen Operations

• Plan, organize, and supervise all kitchen operations across outlets, banquets, and special events.
• Ensure consistent quality, presentation, and taste of all food served.
• Develop seasonal menus and introduce innovative dishes based on guest preferences and market trends.
• Standardize recipes and maintain portion control.

Food Safety & Hygiene

• Ensure strict compliance with food safety, sanitation, and hygiene standards.
• Maintain cleanliness and proper maintenance of kitchen equipment and work areas.
• Ensure safe food handling, storage, and temperature control procedures are followed.

Cost Control

• Prepare and monitor the departmental budget.
• Control food costs through effective purchasing, inventory management, and waste reduction.
• Monitor stock levels and approve requisitions.
• Conduct regular inventory and minimize spoilage and pilferage.

Team Leadership

• Recruit, train, mentor, and develop kitchen associates.
• Prepare duty rosters and allocate responsibilities effectively.
• Conduct performance reviews and identify training needs.
• Foster teamwork and maintain discipline within the kitchen.

Guest Satisfaction

• Ensure timely preparation and service of high-quality food.
• Address guest feedback and resolve food-related concerns promptly.
• Support special events, themed dinners, and VIP requirements.

Administration

• Coordinate with the Purchasing, Stores, Stewarding, Housekeeping, and Front Office departments to ensure smooth operations.
• Maintain all kitchen records, SOPs, and statutory documentation.
• Ensure compliance with company policies and operational standards.

Qualifications

• Degree or Diploma in Hotel Management, Culinary Arts, or a related field.
• Professional culinary certifications are an added advantage.

Experience

• Minimum 10–15 years of culinary experience, including at least 5 years as an Executive Chef or Executive Sous Chef in a luxury resort or hotel.

Skills & Competencies

• Strong leadership and people management skills.
• Excellent culinary knowledge across multiple cuisines.
• Menu engineering and food costing expertise.
• Inventory and budget management.
• Knowledge of HACCP, FSSAI, and food safety standards.
• Effective communication and interpersonal skills.
• Ability to work under pressure and manage multiple operations simultaneously.
• Strong planning, decision-making, and problem-solving abilities.
• Handle additional responsibilities and tasks as assigned by the reporting manager from time to time.
• Adhere to and implement all company policies, procedures, and standards.
• Act as a brand ambassador by maintaining and promoting the company’s brand image, values, and integrity at all times.

Key Performance Indicators (KPIs)

• Guest satisfaction scores.
• Food quality and consistency.
• Food cost percentage within budget.
• Kitchen hygiene and audit compliance.
• Reduction in food waste.
• Employee engagement and retention.
• Timely menu development and operational efficiency.