Job Description

About the Role:

We are searching for a passionate and creative Executive Chef to lead our culinary team at Pincode Hotel by Yatri Nivas, a brand new 75-room hotel featuring three exciting dining venues:

• Aangan Multicuisine Restaurant: Offering a diverse selection of regional and international dishes.
• Tamarind Tree: A specialty restaurant focusing on (mention the cuisine Tamarind Tree specializes in).
• Aangan 2.0: A modern take on Indian cuisine with a focus on innovative creations.

As the Executive Chef, you will be responsible for overseeing all aspects of our culinary operations, ensuring exceptional guest experiences through innovative menus, high-quality food preparation, and efficient kitchen management.

Responsibilities:

• Menu Development & Management:
• Develop and implement innovative menus for all three restaurants, reflecting the unique concept of each venue.
• Source high-quality ingredients, maintaining a focus on seasonality and local sourcing (if applicable).
• Manage menu pricing and profitability.
• Oversee menu engineering and portion control.
• Stay updated on current culinary trends and adapt menus accordingly.
• Kitchen Operations:
• Lead and motivate a team of chefs and kitchen staff, fostering a positive and collaborative work environment.
• Oversee all aspects of kitchen operations, ensuring efficiency, food safety, and hygiene standards.
• Develop and maintain standard operating procedures (SOPs) for the kitchen.
• Conduct regular inventory control and manage food cost effectively.
• Implement and enforce quality control measures to ensure consistent food quality.
• Guest Service:
• Collaborate with the Front of House team to ensure seamless guest experiences across all dining outlets.
• Develop and implement creative food and beverage promotions.
• Personally interact with guests, address their needs, and provide exceptional service.
• Oversee the preparation of special menus for events and banquets.

Qualifications:

• Minimum 7-10 years of experience in a supervisory culinary role, preferably in a multi-outlet hotel environment.
• Proven track record of developing innovative and successful menus.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication, interpersonal, and organizational skills.
• In-depth knowledge of food safety and hygiene standards.
• Ability to work effectively under pressure and manage multiple priorities simultaneously.
• Strong financial acumen with a focus on cost control.
• Proficiency in kitchen management software is preferred.
• Passion for food and a commitment to providing exceptional guest service.

Job Type: Full-time

Pay: ?60,000.00 - ?80,000.00 per month

Experience:

• total work: 7 years (Preferred)

Work Location: In person