Corporate Head Chef

Company Description Orion Group Of Hotels is a premium hospitality brand with a growing portfolio of 12 hotels across India and international destinations. The group focuses on delivering exceptional guest experiences through top-notch amenities, attentive service, and well-appointed rooms. Properties are located in prime areas with convenient access to public transport and major attractions, appealing to both business and leisure travelers. Hotels feature state-of-the-art facilities such as high-speed Wi-Fi, modern meeting rooms, and conference halls equipped with the latest technology. Orion is committed to continual improvement, aiming to exceed guest expectations and maintain high service standards across all locations.
Role Description The Corporate Head Chef is a full-time, on-site role based in South Delhi, responsible for overseeing culinary operations across the Orion Group Of Hotels. This role includes designing and standardizing menus, ensuring consistent food quality and presentation, and maintaining brand-specific culinary guidelines for all properties. The Corporate Head Chef will lead and mentor kitchen teams, implement training programs, and collaborate with hotel management on F&B strategies, cost control, and vendor selection. Daily tasks include supervising food production, monitoring hygiene and safety standards, conducting regular kitchen audits, and innovating dishes that align with guest preferences and market trends. The role also involves coordination with events and banqueting teams to plan menus for conferences, corporate events, and special occasions.
Qualifications
Strong culinary expertise in multi-cuisine menus, menu planning, and recipe standardization across multiple hotel properties.
Experience in kitchen leadership, team training, and performance management in large or multi-unit hospitality operations.
Proficiency in food cost control, inventory management, and vendor coordination to ensure quality and profitability.
Advanced knowledge of food safety, hygiene regulations, and implementation of standard operating procedures.
Ability to collaborate with F&B, operations, and events teams to deliver consistent and high-quality guest experiences.
Diploma or degree in Culinary Arts, Hotel Management, or a related field; professional certifications are an advantage.
Prior experience as an Executive Chef or Corporate Chef in upscale hotels or resort chains.
Strong communication skills, attention to detail, and capacity to work in a fast-paced, guest-focused environment.

Work arrangement
No