Executive Chef

Job Title:Executive ChefLocation:Hyderabad, India CTC:Up to ₹25 LPA Department:Food & Beverage / Culinary Experience Required:10+ Years Reports To:General Manager / Director of OperationsInterested candidates can WhatsApp their CV to:+91 8586015169 Or email at:mukul.narula@Job Summary We are seeking ahighly skilled and visionary Executive Chefto lead our culinary operations inHyderabad. The ideal candidate will have over a decade of experience inluxury hotels, fine dining restaurants, or large-scale culinary operations, with a proven record of excellence in leadership, innovation, and guest satisfaction. This role demands astrategic thinker and hands-on leaderwho can manage kitchen operations, drive culinary creativity, and maintain world-class standards of quality and hygiene. Key Responsibilities Lead and oversee all kitchen operations, ensuring excellence in food quality, preparation, and presentation. Design and implementseasonal and innovative menusaligned with global culinary trends. Train, mentor, and supervise kitchen staff to foster teamwork, consistency, and professional growth. Manage food costs, inventory, and wastage to ensure operational profitability. Ensurestrict adherence to FSSAI and international hygiene standards. Collaborate with F&B and banquet teams to curatecustomized event and fine dining menus. Build and maintain vendor relationships to ensure the supply ofpremium ingredients. Stay ahead of industry trends and introduce new techniques to elevate the guest dining experience. Qualifications & Skills Degree/Diploma inCulinary Arts or Hotel Management. 10+ years of progressive culinary experience, including3+ years in a leadership role. Expertise inIndian and international cuisines. Strong leadership, planning, and communication skills. Proficiency inbudgeting, cost control, and kitchen management. Deep knowledge offood safety regulations and compliance. Preferred Attributes Experience inluxury hospitality brands or fine dining environments. Certification inFood Safety & Hygiene (HACCP preferred). Innovative mindset and a passion for guest satisfaction. Additional Responsibilities Maximize departmental profit through efficient cost control and operational management. Oversee menu planning, pricing, and product procurement. Conduct staff training and development programs. Maintain hygiene, sanitation, and equipment standards across all kitchen areas. Submit periodic reports on costs, breakages, and performance. Ensure all staff adhere toorganizational policies, grooming standards, and safety regulations.

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