Executive Culinary Professional

Executive Culinary Professional The ideal candidate for this role is a highly skilled and experienced culinary leader who can drive excellence in kitchen operations, menu development, and team management. Key Responsibilities: Oversee the preparation and presentation of food to meet the highest standards of quality, taste, freshness, and visual appeal.Conduct regular tastings to ensure consistency in seasoning, temperature, and portioning, with attention to refined plating techniques.Verify that all ingredients used are of premium quality, adhering strictly to cost control measures and supplier specifications.Support the Executive Chef in menu development, seasonal and à la carte offerings, inventory management, and procurement while maintaining optimal kitchen efficiency.Maintain rigorous standards of hygiene and food safety in accordance with international HACCP principles and internal SOPs.Supervise kitchen operations, ensuring all dishes are prepared to specification and service is executed with precision and timeliness.Provide real-time communication and coordination with line cooks and prep teams to ensure smooth kitchen flow and guest satisfaction.Facilitate interdepartmental communication regarding menu changes, dietary requirements, allergen considerations, and special culinary events.Ensure all team members are equipped with accurate recipes, quality ingredients, mise en place, and the tools required for efficient execution.Execute and enforce standardized recipes and presentation guidelines to maintain culinary identity and consistency.Monitor food wastage, portion control, and storage protocols to support sustainability initiatives and cost controls.Collaborate with the Food Service Coordinator to ensure kitchen cleanliness, organization, and compliance with sanitation standards.Participate in the ongoing training and development of culinary staff, identifying skill gaps and coaching team members to elevate performance.Provide feedback and suggestions during weekly menu reviews and tastings, contributing innovative ideas rooted in culinary trends and guest feedback.Ensure full awareness and adherence to hotel emergency procedures, including fire, first aid, health & safety, and security protocols.Assist in recruitment, orientation, performance evaluations, and disciplinary actions in collaboration with the Executive Chef and HR.Propose and manage kitchen staffing schedules to align with business volume and service quality expectations.Support sustainability efforts by minimizing resource consumption, reducing food waste, and promoting eco-conscious practices.Requirements: Minimum 1 year experience as Sous Chef in a luxury 5-star hotel or Michelin star establishment.Strong expertise in Indian cuisine, fine dining, and Michelin star restaurants.Demonstrated understanding of HACCP and international food safety standards.Proven ability to manage food and labor costs, control inventory, and optimize kitchen resources while maintaining culinary excellence.Passion for menu development, innovation, and exceptional guest experience.Effective leadership, communication, and team-building skills with a hands-on, lead-by-example approach.Committed to continuous improvement, sustainability, and maintaining the prestige of a Michelin-level operation.