Executive Chef

About the role

The Pullman Chennai Anna Salai is seeking an experienced Executive Chef to lead its culinary operations across hotel dining venues and banquet events. Reporting to senior hotel management, the Executive Chef will ensure that all food preparation meets the brand’s quality standards while supporting the hotel’s financial objectives.

Key responsibilities

• Minimise food wastage and ensure efficient use of resources.
• Oversee all kitchen functions to guarantee food quality and presentation in line with Pullman standards.
• Manage procurement and ordering of food products to meet budget targets and event requirements.
• Liaise with restaurant managers before service to coordinate menus and staffing.
• Develop and distribute work schedules, delegating tasks across kitchen sections.
• Monitor quantity and quality of ingredients, ensuring compliance with standard recipes.
• Train staff on safe and proper equipment use.
• Coordinate food details for banquets and events, preparing cost‑effective proposals.
• Maintain awareness of departmental budgets and sales targets.

Required profile

• Degree in Hotel Management (BHM) or equivalent (BHMCT).
• Proven experience in managing kitchen operations within a hotel or large‑scale catering environment.
• Strong understanding of food cost control and budgeting.

Required skills

• Knowledge of standard recipe systems and food safety standards.
• Ability to train and supervise kitchen staff.
• Effective communication with restaurant managers and event planners.