Executive chef

Company Description Sri Sai Resort & Hotel is a hospitality destination located in Andhra Pradesh, India, offering guests a comfortable stay, dining options, and event facilities. The property focuses on providing attentive service, clean and well-maintained accommodations, and a welcoming environment for both leisure and business travelers. Team members are encouraged to deliver consistent quality and help create memorable experiences for guests. The resort and hotel aim to grow by improving service standards, enhancing food and beverage offerings, and building a strong, collaborative team culture.
Role Description The Executive Chef is a full-time, on-site leadership role based at Sri Sai Resort & Hotel in Andhra Pradesh, India. The role involves planning and executing daily kitchen operations, including menu creation, food preparation, and presentation for restaurant service, room service, banquets, and special events. The Executive Chef will manage and train kitchen staff, oversee food quality and consistency, and ensure compliance with hygiene, safety, and local regulatory standards. Day-to-day tasks include ordering and managing inventory, controlling food costs, coordinating with front-of-house and management teams, and responding to guest feedback to improve culinary offerings. The Executive Chef will also contribute to new concepts, seasonal menus, and promotions that align with the property’s overall guest experience and business goals.
Qualifications
Strong culinary skills in Indian and international cuisines, with proven experience in menu planning, food preparation, and presentation within hotels or resorts.
Leadership and team management abilities, including training, scheduling, performance oversight, and fostering a respectful, safe, and collaborative kitchen environment.
Knowledge of food safety, hygiene standards, and kitchen operations, including inventory management, cost control, and vendor coordination.
Ability to work in a fast-paced environment, maintain high quality under pressure, and adapt menus to guest preferences, dietary requirements, and seasonal availability.
Effective communication and coordination skills to work closely with front-of-house staff and management, ensuring smooth service and positive guest experiences.
Previous experience as an Executive Chef, Head Chef, or Senior Sous Chef in a hotel, resort, or comparable establishment.
Formal culinary education or certification is preferred; equivalent hands-on experience will also be considered.
Flexibility to work weekends, holidays, and extended hours as required by hotel operations.

Work arrangement
No