Executive Chef

Job Description – Executive Chef

Company: Peninsula Redpine Hotel Location: Andheri East, Mumbai Department: Kitchen Position: Executive Chef Reports To: General Manager

Job Summary

The Executive Chef is responsible for leading and managing all kitchen operations, ensuring exceptional food quality, consistency, hygiene, cost control, and guest satisfaction. The role involves menu planning, team leadership, inventory management, and maintaining the highest culinary and food safety standards across all food outlets and banquet operations.

Key Responsibilities

Oversee the daily operations of all kitchen sections, including restaurants, banquets, room service, and specialty outlets.

Develop innovative menus, recipes, and seasonal promotions in line with the hotel's brand standards.

Ensure consistency in food quality, presentation, taste, and portion control.

Lead, train, mentor, and evaluate the kitchen team to achieve operational excellence.

Monitor food production to ensure timely service and guest satisfaction.

Control food cost, wastage, and kitchen expenses while maintaining quality standards.

Manage purchasing, receiving, storage, and inventory of food items.

Ensure compliance with FSSAI regulations, HACCP standards, and all food safety and hygiene procedures.

Coordinate with the F&B Service, Stores, Purchase, and Engineering departments for smooth operations.

Conduct regular kitchen inspections and maintain cleanliness of all food preparation areas.

Prepare duty rosters, production schedules, and departmental reports.

Handle guest feedback and implement corrective actions where required.

Introduce new dishes and continuously improve menu offerings based on market trends and guest preferences.

Required Qualifications

Bachelor's Degree or Diploma in Hotel Management, Culinary Arts, or a related field.

Minimum 8–10 years of culinary experience, with at least 3–5 years in an Executive Chef or Head Chef role.

Experience in hotels, fine dining restaurants, or hospitality establishments is preferred.

Skills & Competencies

Strong culinary expertise across multiple cuisines.

Excellent leadership and team management skills.

Sound knowledge of food costing, budgeting, and inventory control.

Thorough understanding of FSSAI, HACCP, and food safety regulations.

Strong organizational, planning, and problem-solving abilities.

Effective communication and interpersonal skills.

Ability to perform efficiently under pressure and in a fast-paced environment.

Proficiency in MS Office and hotel management/POS systems.

Working Conditions

8-hour duty with flexible and rotational shifts, including weekends and public holidays, based on operational requirements.

Key Performance Indicators (KPIs)

Guest satisfaction and food quality ratings.

Food cost percentage and wastage control.

Kitchen hygiene and audit compliance.

Menu innovation and profitability.

Staff productivity, training, and retention.

Timely food production and service standards.

Compliance with FSSAI, HACCP, and hotel SOPs.

Interested candidates may send their updated resume to: Email: hr@peninsularedpine.in

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits:

Food provided

Leave encashment

Provident Fund

Work Location: In person