Executive Chef

Company Description Gokulam Grand Kozhikode is a luxury hospitality destination in Kerala, India, known for delivering memorable celebrations and refined guest experiences. The property offers a variety of venues, from vibrant poolside settings to rooftop gatherings and elegant banquet spaces. Guests enjoy an atmosphere where contemporary comfort meets premium service standards. As part of a growing hospitality brand, Gokulam Grand Kozhikode provides team members with opportunities to contribute to high-quality events and guest experiences in a dynamic, service-focused environment.
Role Description The Executive Chef is a full-time, on-site role based at Gokulam Grand Kozhikode in Kerala, India. This role oversees all kitchen operations, including menu planning, food preparation, and presentation for restaurants, poolside events, rooftop functions, and banquets. The Executive Chef leads and trains the culinary team, ensures adherence to food safety and hygiene standards, manages inventory and cost control, and collaborates with management to design menus that align with the hotel’s brand and guest expectations. Daily responsibilities include supervising cooking stations, maintaining quality and consistency, coordinating with service teams for smooth event execution, and continuously improving recipes and processes to enhance guest satisfaction.
Qualifications
Demonstrated expertise in culinary arts, including menu development, food preparation, and contemporary presentation techniques.
Strong leadership and team management skills, with experience supervising, mentoring, and scheduling kitchen staff.
Proficiency in kitchen operations, including inventory management, cost control, and vendor coordination.
Thorough knowledge of food safety, sanitation standards, and compliance with local regulations.
Experience in luxury hotels or high-end restaurants, particularly in banquet and large-scale event catering.
Ability to work in a fast-paced environment, manage multiple events, and maintain high quality under pressure.
Effective communication and collaboration skills for working closely with front-of-house, events, and management teams.
Relevant culinary degree, diploma, or professional certification; additional training in hospitality management is an advantage.
Flexibility to work shifts, weekends, and holidays as required by hotel operations.

Work arrangement
No