Executive Chef - Facilities

Sarovar Hotels; Gurugram District; On-site; INR 3,000,000 - 5,000,000; Full time

Job summary

Sarovar Hotels in India seeks a senior leader to head food & beverage operations across multiple facilities nationwide. You will drive culinary excellence, ensure food safety, manage costs, and standardize operations, reporting to Unit Head Chefs at various locations.

The role requires leading multi-location teams, strong FSSAI/HACCP knowledge, and travel across India to ensure consistency and high performance. A hospitality management background is essential.

Qualifications

• Degree/Diploma in Hotel Management or Culinary Arts.
• 15+ years of experience in Kitchen Operations.
• Mandatory 4-5 years of experience in Facilities Management/Food Services within the facilities industry in India.
• Proven experience managing multi-location food operations and large culinary teams.
• Strong knowledge of food safety, cost control, and people management.
• Willingness to travel extensively across India.

Responsibilities

• Manage and monitor kitchen operations across all Pan India locations.
• Lead, mentor, and review the performance of Unit Head Chefs.
• Ensure consistent food quality, hygiene, and compliance with FSSAI and HACCP standards.
• Drive menu standardization, cost optimization, inventory control, and waste reduction.
• Conduct regular audits, site visits, and operational reviews.
• Manage client relationships and resolve operational escalations.
• Support new site mobilizations and continuous improvement initiatives.

Skills

People management

Cost control

Food safety

Leadership

Education

Degree in Hotel Management

Culinary Arts diploma

Job description

Lead and oversee food & beverage operations across multiple facilities and hospitality locations across India. Responsible for driving culinary excellence, food safety, operational efficiency, cost control, and standardization across all units. Unit Head Chefs at various locations will report directly to this role.

Key Responsibilities

• Manage and monitor kitchen operations across all Pan India locations.
• Lead, mentor, and review the performance of Unit Head Chefs.
• Ensure consistent food quality, hygiene, and compliance with FSSAI and HACCP standards.
• Drive menu standardization, cost optimization, inventory control, and waste reduction.
• Conduct regular audits, site visits, and operational reviews.
• Manage client relationships and resolve operational escalations.
• Support new site mobilizations and continuous improvement initiatives.

Candidate Profile

• Degree/Diploma in Hotel Management or Culinary Arts.
• 15+ years of experience in Kitchen Operations.
• Mandatory 4-5 years of experience in Facilities Management/Food Services within the facilities industry in India.
• Proven experience managing multi-location food operations and large culinary teams.
• Strong knowledge of food safety, cost control, and people management.
• Willingness to travel extensively across India.