Executive Chef

SG Oasis; Varanasi; On-site; INR 1,200,000 - 3,000,000; Full time

Job summary

SG Oasis in Varanasi is seeking a senior culinary leader to overhaul banquet and la carte menus, crafting fusion and regional dishes for weddings, corporate events, and institutional functions. You will own food styling, plating standards, and cost control, while directing production and live-counter teams with a focus on quality and consistency.

Ideal candidates bring 10+ years of progressive culinary experience, proven banquet operations expertise, and strong P&L understanding; willingness to

Qualifications

• 10+ years of progressive culinary experience.
• Prior experience in catering/banquet operations mandatory.
• Proven track record of creating original/fusion dishes.
• Strong food styling and presentation skills.
• Solid understanding of food costing, P&L, and kitchen economics.
• Experience handling large-volume banquet production (weddings/corporate).
• Formal culinary training (hotel management/culinary institute) preferred.
• Based in Varanasi or willing to relocate.

Responsibilities

• Overhaul and modernize banquet and la carte menus with fresh, fusion, and regional dishes.
• Develop signature dishes for weddings, corporate, and institutional events.
• Own food styling, plating, and presentation standards (plated service + live counters).
• Manage food cost (FC%), portion control, and yield across menus.
• Build per-head/per-plate costing for banquet packages with ops/finance team.
• Handle vendor sourcing, relationships, and inventory to control waste and margins.
• Forecast and manage production for large-scale events (1002000+ covers).
• Recruit, train, and lead the kitchen brigade across production and live-counter teams.
• Enforce hygiene, food safety, and FSSAI compliance standards.
• Standardize recipes (SOPs, portion cards) for consistency across events/outlets.
• Collaborate with ownership on pricing, packaging, and menu positioning.
• Support client tastings, menu presentations, and high-profile event execution.

Skills

Culinary leadership

Banquet operations

Menu costing

Food styling

P&L knowledge

Large-volume production

Vendor management

Team leadership

Education

Formal culinary training

Job description

Role & responsibilities

• Overhaul and modernize banquet + la carte menus with fresh, fusion, and regional dishes
• Develop signature dishes and seasonal/event-specific menus for weddings, corporate, and institutional events
• Own food styling, plating, and presentation standards (plated service + live counters)
• Manage food cost (FC%), portion control, and yield across the menu
• Build per-head/per-plate costing for banquet packages with ops/finance team
• Handle vendor sourcing, relationships, and inventory to control waste and margins
• Forecast and manage production for large-scale events (1002000+ covers)
• Recruit, train, and lead the kitchen brigade across production and live-counter teams
• Enforce hygiene, food safety, and FSSAI compliance standards
• Standardize recipes (SOPs, portion cards) for consistency across events/outlets
• Collaborate with ownership on pricing, packaging, and menu positioning
• Support client tastings, menu presentations, and high-profile event execution

Preferred candidate profile

• 10+ years of progressive culinary experience
• Prior experience in catering/banquet operations mandatory (restaurant-only background not considered)
• Proven track record of creating original/fusion dishes, not just executing existing menus
• Strong food styling and presentation skills plated and live-counter formats
• Solid understanding of food costing, P&L, and kitchen economics
• Experience handling large-volume banquet production (weddings/corporate scale)
• Formal culinary training (hotel management/culinary institute) preferred
• Based in Varanasi or willing to relocate