Executive Chef

About the Role

The Executive Chef is the creative and operational heart of a luxury hotel's culinary identity. We are sourcing visionary culinary leaders for India's finest properties — chefs who can build world-class kitchen teams, craft menus that define dining destinations, and deliver consistent excellence across multiple outlets simultaneously. This is one of the most coveted and competitive roles in Indian hospitality.

Key Responsibilities

1. Lead all culinary operations across multiple outlets — fine dining, all-day dining, banquets, in-room dining, and staff cafeteria
2. Create and own the property's culinary vision and menu strategy, reflecting seasonal ingredients, local produce, and global influences
3. Build, mentor, and inspire a kitchen brigade of 30–150+ chefs
4. Manage kitchen P&L including food cost, wastage, labour cost, and procurement
5. Oversee vendor and supplier relationships — source premium, sustainable ingredients
6. Drive innovation through new menu development, special dining events, and chef collaborations
7. Ensure all kitchens operate to the highest standards of food safety, HACCP, and international brand audits
8. Work closely with the F&B GM, F&B Director, and Marketing team to build the property's culinary brand and PR profile

✅ Must Have

1. 15–20 years of culinary experience with at least 4–5 years as Executive Chef or Executive Sous Chef at a 5-star or luxury property
2. Expertise in multiple cuisine styles — minimum strong command of one international cuisine (French, Italian, Japanese, Mediterranean, etc.)
3. Demonstrated P&L ownership at the kitchen level — food cost control, procurement management
4. Degree or diploma from a recognized culinary institute (IHM, IICA, Le Cordon Bleu, or international equivalent)
5. Proven ability to lead and develop large, multi-cultural kitchen teams
6. Strong understanding of HACCP, FSSAI regulations, and food allergen management
7. Experience executing large-scale banquets (500+ pax) while maintaining quality

⭐ Nice to Have

1. International culinary training or work experience at a Michelin-starred or globally ranked restaurant
2. Brand experience with Marriott, IHG, Four Seasons, Oberoi, Taj, Hyatt, or similar
3. Pre-opening experience for hotels or restaurants
4. Media presence — TV, food publications, brand ambassador work
5. Strong knowledge of Indian regional cuisines — a differentiator for destination properties
6. Passion for farm-to-table, sustainability, and zero-waste kitchen practices
7. Experience with chef's table or immersive dining formats