Executive Chef - Facilities

Sarovar Hotels; Gurugram District; In loco; INR 3.000.000 - 7.500.000; Tempo pieno

Descrizione del lavoro

Sarovar Hotels is seeking a senior leader to head Food & Beverage Operations across India, overseeing multi-location kitchen operations and driving culinary excellence. You will mentor Unit Head Chefs, maintain high standards of hygiene and safety, and ensure cost-effective operations while standardizing menus across all units.

The role requires 15+ years in kitchen operations with 4-5 years in facilities management/food services in India, and willingness to travel extensively to sites

Competenze

• Degree/Diploma in Hotel Management or Culinary Arts.
• 15+ years of experience in Kitchen Operations.
• 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.

Mansioni

• Manage and monitor kitchen operations across Pan India locations.
• Lead, mentor, and review 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.

Conoscenze

People management

Leadership

Cost control

Food safety

Operational efficiency

Menu standardization

Waste reduction

Audits/site visits

Formazione

Hotel Management Diploma

Culinary Arts Degree

Descrizione del lavoro

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.