Executive Chef

Hotel Queen Road; New Delhi; On-site; INR 1,200,000 - 2,400,000; Full time

Job summary

Hotel Queen Road in New Delhi seeks an experienced Head Chef to lead kitchen operations across restaurants, bars, banquets, and events. You will hire, train, mentor, and evaluate sous chefs, line cooks, and kitchen stewards, and oversee pre-shift briefings and daily production tasks.

You will develop seasonal menus, set plating standards, and perform final quality checks on taste and presentation. You will manage budgets, control costs, monitor inventory, waste, and vendor invoices, and

Responsibilities

• Kitchen & staff management including hiring, training, and mentoring.
• Menu development and quality control for hotel restaurants and events.
• Financial control: budgets, COGS, inventory, and supplier negotiations.
• Safety, sanitation, HACCP compliance, and equipment maintenance.
• Cross-department collaboration and guest relations.

Job description

Core Duties and Responsibilities

• Kitchen & Staff Management
• Hire, train, schedule, mentor, and evaluate sous chefs, line cooks, and kitchen stewards.
• Lead pre-shift briefings and delegate daily production tasks.
• Enforce teamwork, handle staff discipline, and maintain a positive kitchen culture. [1, 2, 3, 4, 5, 6]
• Menu Development & Quality Control
• Create, update, and cost-out menus for hotel restaurants, bars, banquets, and special events based on seasonality and food trends.
• Set strict plating, flavor, and portion standards.
• Act as the final quality check for taste and presentation before food leaves the kitchen. [1, 2, 3, 4, 5]
• Financial & Cost Control
• Manage annual and monthly departmental budgets, including food, beverage, and labor costs (COGS).
• Oversee inventory levels, track waste, analyze Point-of-Sale (POS) data, and review vendor/purveyor invoices.
• Negotiate pricing with food suppliers and vendors to maximize profitability. [1, 2, 3, 4]
• Safety, Sanitation & Compliance
• Enforce local health codes, HACCP guidelines, and strict food safety and sanitation procedures.
• Oversee regular deep-cleaning schedules for storage areas, walk-ins, and cooking stations.
• Ensure all kitchen equipment is maintained, serviced, or repaired promptly. [1, 2, 3, 4, 5]
• Cross-Departmental & Guest Relations
• Attend weekly management and Banquet Event Order (BEO) meetings with other hotel departments.
• Coordinate closely with the Food and Beverage (F&B) Director and General Manager.
• Interact directly with hotel guests to address feedback, handle special requests, or customize high-profile event menus. [1, 2, 3, 4]