Executive Chef

Overview

Located at Arera Club, Bhopal, the Executive Chef position in Food & Beverage/Kitchen department reports directly to Club Management and BBC Management. The role demands extensive expertise in overseeing kitchen operations, culinary leadership, team supervision, and maintaining high food quality while ensuring profitability and commercial sustainability.

Key Responsibilities

• Manage day-to-day kitchen operations including Indian, Continental, bakery/snacks, and coffee lounge segments.
• Coordinate effectively between kitchen staff, service team, and management to facilitate smooth functioning.
• Plan kitchen activities aligning with restaurant cover numbers, banquet bookings, and club events.
• Supervise food preparation for à la carte dining, banquets, and special events ensuring consistency in quality, presentation, and portion control.
• Oversee coffee lounge menu development, quality, and service speed.
• Lead recruitment, training, scheduling, and performance assessment of kitchen team members while maintaining discipline and hygiene standards.
• Create and update menus, introducing seasonal or special dishes based on customer preferences and business goals.
• Control food and operational costs, monitor wastage, and implement strategies for improved profitability.
• Manage inventory including stock levels, receipt, storage, and stock audits ensuring adherence to FIFO/FEFO principles.
• Enforce rigorous food safety and hygiene standards and ensure all staff comply with kitchen SOPs.
• Maintain and ensure proper operation of kitchen equipment and report any maintenance needs promptly.

Performance Metrics

• Achievement of monthly food and beverage revenue targets.
• Maintenance of optimal food costs and profitability margins.
• Consistent delivery of high-quality food and guest satisfaction in restaurant, banquet, and coffee lounge services.
• Efficient inventory, waste, hygiene, and staff management.

Candidate Profile

• Seasoned Executive Chef with 5-7 years in senior kitchen management roles, experienced in restaurant and banquet environments.
• Proficient in Indian and Continental cuisines and understanding of coffee lounge operations.
• Strong leadership and team development skills with a commercial mindset focused on revenue and cost control.
• Organized planner adept in managing dynamic operations including large-scale events and daily services.
• Hands-on leader committed to maintaining operational excellence and high standards in a club setting.