Head Chef

The Hosteller Hospitality; Ernakulam, Satara, Bengaluru; On-site; INR 1,200,000 - 1,700,000; Full time

Job summary

The Hosteller Hospitality is seeking an Executive Chef to oversee all kitchen activities, develop new dishes, and ensure high-quality food preparation with strict safety standards. You will manage end-to-end kitchen operations, maintain guest-focused service, and ensure regulatory compliance in a dynamic hospitality setting.

Ideal candidates have 4+ years in F&B production, strong knowledge of diverse cuisines, and the ability to lead a team while maintaining cost controls and quality.

Qualifications

• Educational background: HSSC / Hospitality graduate
• Extensive operational knowledge of F&B Production
• Location Flexible
• Work Exp: 4+ Years of Experience

Responsibilities

• End to end kitchen operations
• Understanding various kinds of cuisines & beverages as per company menu guidelines
• Understanding materiality/ingredients/crockery/presentations/etc.
• Understanding kitchen layout including equipments
• Understanding of the guests and their preferred eating habits
• Preparing ingredients for cooking by portioning, chopping and storing food appropriately
• Following recipes and yield guides meticulously to prepare all menu items
• Cooking food according to established recipes, quality, and presentation standards
• Preparing, seasoning and cooking a variety of dishes including vegetables, soups, and breakfast items
• Setting up various stations with the appropriate stocks of menu items
• Assisting in inventory management & timely replenishment
• Ensuring clean and appropriate stocks of all products in designated storage cabinets
• Implementing minimal food wastage practices as per industry standards
• Preparing alcoholic/non-alcoholic beverages for bars and restaurants
• Interacting with guests, helping them place orders and taking regular feedbacks
• Having a thorough knowledge of various local/non-local
• Being guest centric and providing excellent experience
• Understanding regulatory compliance (FSSAI/Excise) and operating with adherence

Education

HSSC / Hospitality graduate

Job description

Job Description

Department: F&B Production

The Executive Chef will oversee kitchen activities, oversee new dish creation, ensure high-quality food preparation, and maintain custom regulations, and safety standards in all kitchen operations.

Key responsibilities

• End to end kitchen operations
• Understanding various kinds of cuisines & beverages as per company menu guidelines
• Understanding materiality/ingredients/crockery/presentations/etc.
• Understanding kitchen layout including equipments such as braising pans, baking ovens, stoves, grills, microwaves and fryers
• Understanding of the guests and their preferred eating habits

• Preparing ingredients for cooking by portioning, chopping and storing food appropriately
• Following recipes and yield guides meticulously to prepare all menu items
• Cooking food according to established recipes, quality, and presentation standards, maintaining the food preparation checklist
• Preparing, seasoning and cooking a variety of dishes including vegetables, soups, and breakfast items
• Setting up various stations with the appropriate stocks of menu items
• Assisting in inventory management & timely replenishment
• Ensuring clean and appropriate stocks of all products in designated storage cabinets
• Implementing minimal food wastage practices as per industry standards
• Preparing alcoholic/non-alcoholic beverages for bars and restaurants
• Interacting with guests, helping them place orders and taking regular feedbacks
• Having a thorough knowledge of various local/non-local
• Being guest centric and providing excellent experience
• Understanding regulatory compliance (FSSAI/Excise) and operating with adherence

Requirements and Skills

• Educational background: HSSC / Hospitality graduate
• Extensive operational knowledge of F&B Production
• Location Flexible
• Work Exp: 4+ Years of Experience