Executive Chef - Catering

We are seeking a highly skilled and creative Executive Chef to lead our esteemed catering division. This hands-on role is responsible for all culinary operations, menu development, kitchen management, and ensuring the highest standards of food quality and presentation for a wide range of events. The ideal candidate is a passionate culinary professional with extensive experience in catering, a flair for innovation, and a strong understanding of food safety and sanitation regulations. You will lead a team of chefs and kitchen staff, driving excellence in every dish served. This is an on-site position critical to the success of our event services.

Responsibilities: Oversee all aspects of kitchen operations, including menu planning, food preparation, and execution for various catering events. Develop innovative and appealing menus that cater to diverse tastes, dietary restrictions, and event themes, while managing food costs effectively. Lead, train, and mentor the kitchen staff, fostering a positive and productive work environment. Ensure consistent high quality of food production and presentation across all events. Manage inventory, including ordering supplies, controlling stock levels, and minimizing waste. Maintain impeccable standards of kitchen hygiene, sanitation, and safety, ensuring compliance with all health regulations. Collaborate with the event planning team to understand client needs and customize menus accordingly. Develop and implement standard operating procedures for the kitchen. Conduct regular performance reviews for kitchen staff and provide constructive feedback. Manage the kitchen budget, ensuring profitability while maintaining quality. Stay updated on culinary trends, techniques, and ingredients to continuously enhance our offerings. Qualifications: Culinary degree or equivalent professional training. Minimum of 8 years of progressive experience in professional kitchens, with at least 4 years in an Executive Chef or Senior Sous Chef role within a high-volume catering environment. Proven expertise in menu development, food costing, and inventory management. Strong leadership and team management skills, with the ability to motivate and guide staff. In-depth knowledge of various international cuisines and culinary techniques. Excellent understanding of food safety standards (e.g., HACCP) and sanitation practices. Exceptional organizational skills and the ability to manage multiple priorities simultaneously. Creative flair and a passion for delivering exceptional dining experiences. Strong communication and interpersonal skills. This is a full-time, on-site position based in our kitchen facility in Nagpur, Maharashtra, IN . The ideal candidate must be available to work flexible hours, including evenings and weekends, as required by event schedules.