Executive Chef

Technoculture Resorts And Business Centre Private; Gaya; On-site; INR 800,000 - 1,400,000; Full time

Job summary

Technoculture Resorts And Business Centre Private in India seeks an experienced Executive Chef to lead the kitchen and ensure top-quality cuisine. You will plan menus, develop recipes, and supervise chefs and staff, while maintaining high standards of hygiene and food safety.

You will also focus on cost control, inventory management, and minimizing waste, coordinating with the F&B team to deliver excellent guest satisfaction across multi-cuisine offerings.

Qualifications

• Degree/Diploma in Culinary Arts or Hotel Management preferred.
• Proven experience as an Executive Chef or senior kitchen professional.
• Strong leadership, menu planning, and cost-control skills.
• Knowledge of food safety standards and multi-cuisine preparation.

Responsibilities

• Manage overall kitchen operations and food preparation.
• Plan menus, develop recipes, and maintain food quality and presentation.
• Supervise chefs, kitchen staff, and daily kitchen activities.
• Ensure food hygiene, safety, and sanitation standards.
• Control food costs, manage inventory, and minimize wastage.
• Coordinate with the F&B team to ensure excellent guest satisfaction.

Skills

Leadership

Menu planning

Cost control

Food safety

Multi-cuisine

Education

Culinary Arts/Hotel Management degree or diploma

Job description

Key Responsibilities:

• Manage overall kitchen operations and food preparation.


• Plan menus, develop recipes, and maintain food quality and presentation.


• Supervise chefs, kitchen staff, and daily kitchen activities.


• Ensure food hygiene, safety, and sanitation standards.


• Control food costs, manage inventory, and minimize wastage.


• Coordinate with the F&B team to ensure excellent guest satisfaction.

Requirements:

• Degree/Diploma in Culinary Arts or Hotel Management preferred.


• Proven experience as an Executive Chef or senior kitchen professional.


• Strong leadership, menu planning, and cost-control skills.


• Knowledge of food safety standards and multi-cuisine preparation.