Reports to: General Manager / Hotel Manager
Job Purpose
To lead and manage the entire Food Production operation of the hotel, ensuring high standards of food quality, presentation, hygiene, guest satisfaction, cost control, and operational efficiency while developing a strong and disciplined culinary team.
Key Responsibilities
1. Kitchen Operations
- Oversee the complete food production operation across all outlets, banquets, room service, and special events.
- Ensure consistent food quality, taste, presentation, portioning, and adherence to approved recipes.
- Plan menus in coordination with F&B and Management, considering guest preferences, seasonality, food trends, and profitability.
- Ensure smooth kitchen operations during breakfast, lunch, dinner, banquets, and special functions.
- Conduct regular kitchen inspections and ensure all areas are maintained to hotel standards.
2. Food Cost & Inventory Control
- Monitor and control food costs within the approved budget.
- Ensure proper purchasing, receiving, storage, portion control, and utilization of food products.
- Minimize wastage, pilferage, spoilage, and unnecessary consumption.
- Work closely with Purchase and Finance teams on food cost and inventory management.
- Review kitchen requisitions, consumption reports, and stock levels regularly.
3. Quality, Hygiene & Food Safety
- Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and hotel SOPs.
- Conduct regular checks of food temperatures, storage, expiry dates, cleanliness, and personal hygiene.
- Ensure proper implementation of pest-control, cleaning, and sanitation procedures.
- Take immediate corrective action in case of any food safety or hygiene deviation.
4. Team Management & Development
- Lead, motivate, and supervise the entire kitchen team.
- Prepare manpower deployment and duty schedules according to business requirements.
- Conduct regular training, coaching, and performance evaluations.
- Identify training needs and develop team members for career progression.
- Maintain discipline, teamwork, grooming, and professional conduct within the department.
5. Menu Planning & Innovation
- Develop and introduce new dishes, menus, buffets, promotions, and culinary concepts.
- Ensure menu engineering is carried out to improve profitability.
- Maintain standardized recipes and presentation standards.
- Monitor guest feedback and continuously improve food offerings.
6. Coordination & Communication
- Coordinate closely with F&B Service, Sales & Marketing, Purchase, Finance, Engineering, Housekeeping, and Front Office.
- Participate in daily operational briefings and management meetings as required.
- Support Sales & Marketing with food concepts, menu proposals, tastings, and events.
- Ensure effective communication between all kitchen sections and shifts.
Key Performance Indicators (KPIs)
- Food Cost & Gross Profit
- Food Quality & Consistency
- Guest Satisfaction & Food Feedback
- Food Safety & Hygiene Audit Scores
- Kitchen Productivity & Manpower Cost
- Food Wastage Control
- Menu Engineering & Revenue Contribution
- Team Training & Retention
- Compliance with Hotel SOPs
- Banquet & Outlet Operational Efficiency
Authority & Accountability
- Accountable for the overall performance and profitability of the Food Production department.
- Responsible for maintaining culinary standards across all hotel operations.
- Authorized to recommend menu changes, manpower requirements, training plans, and
operational improvements. - Responsible for ensuring compliance with all hotel policies and applicable food safety
regulations.
Qualification & Experience
- Degree/Diploma in Hotel Management / Culinary Arts or equivalent qualification.
- 17 to 20 years of relevant culinary experience, preferably in reputed hotels.
- Minimum 3–5 years in an Executive Chef / Chef de Cuisine / senior culinary leadership role.
- Strong knowledge of Indian, Continental, Asian, and international cuisines is desirable.
- Experience in banquets, à la carte, buffet operations, menu planning, and food cost control.
Core Competencies
- Culinary Leadership
- Menu Planning & Development
- Food Cost Management
- People Management
- Food Safety & Hygiene
- Creativity & Innovation
- Problem Solving
- Communication & Coordination
- Guest Focus
- Planning & Organization
- Business & Commercial Acumen
- Team Building & Discipline