Executive Chef
- The Ibnii
- 8 - 12 years
- 2 days ago
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Job Description
Role & responsibilities
Culinary Leadership & Kitchen Management
- Lead, manage, and mentor the entire kitchen team including Sous Chefs, Line Cooks, and support staff. (Kitchen Stewarding)
- Oversee daily kitchen operations to ensure efficient and effective delivery of food services.
- Direct food preparation and presentation to ensure consistent quality, creativity, and timeliness. Ensuring food are made healthy & fresh everyday.
- Develop, update, and refine menus that reflect current trends, seasonal availability, and customer preferences.
- Monitor the organic farming in cooperation with Horticulture team
- Promote the sustainable practices & monitor the wellness segment of the company
Food Quality & Safety
- Maintain the highest standards of food quality, taste, presentation, and portioning.(Bite Sized)
- Ensure compliance with hygiene, sanitation, and all relevant food safety regulations (including HACCP).
- Monitor cleanliness of kitchen areas, equipment, and storage facilities daily.
Financial & Cost Management
- Manage and control food costs, waste, labor, and departmental budgets.
- Oversee inventory management, ordering, and supplier relationships to optimize quality and cost efficiencies.
- Work with senior management on forecasting, budget preparation, and financial performance reviews.
Staffing & Human Resource Duties
- Recruit, train, schedule, evaluate, and when necessary counsel kitchen staff.
- Implement performance standards and professional development plans for culinary team members.
- Foster a positive and collaborative work environment focused on continuous improvement.
Operational & Administrative Tasks
- Prepare and maintain accurate records (food cost reports, inventory logs, staff schedules, sanitation checklists)
- Collaborate with front-of-house, events, and banquet teams to ensure integrated service delivery.
- Participate in strategic initiatives including guest experience enhancements and culinary innovations.
Other Duties
- Assist in special projects or tasks assigned by leadership.
- Stay updated on culinary trends, techniques, and best practices in the foodservice industry.
Interested Candidates can mail @ hr**r@ib**i.in
Preferred candidate profile
- Required 8-12 years of progressive culinary experience.
- A minimum of 3 years of experience specifically in a senior leadership role (e.g., Executive Chef, Executive Sous Chef, or Head Chef) is standard.
- Candidates are expected to have a background in 4-star or 5-star luxury hotels, premium resorts, or high-volume fine-dining establishments.
- A Bachelors degree (B.Sc or BHM) or a 2-year Diploma in Culinary Arts or Hotel Management from reputable institutes.
- Valid food safety certifications, such as HACCP or FSSAI compliance training is an added advantage.
Job Classification
Industry: Hotels & RestaurantsFunctional Area / Department: Food, Beverage & HospitalityRole Category: Kitchen / F&B ProductionRole: Executive ChefEmployement Type: Full timeContact Details:
Company: The IbniiLocation(s): Madikeri
Keyskills: Multi Cuisine Chef Menu Planning Food Production Wastage Control HACCP Kitchen Management Hotel Management Continental Culinary Food Costing Banquets
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The Ibnii
The Ibnii Coorg is a eco luxury resort following sustainable practices. It is spread over 120 acres of coffee plantation and has 43 luxury cottages and villas with private swimming pools. With 5 F&B outlets, a banqueting hall and bountiful nature, Ibnii Coorg is the perfect destination to unwi...
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