Company Description
Grand Continent Hotels is a growing hospitality brand with a presence across key Indian cities including Bangalore, Hyderabad, Mysore, Goa, Chennai, and Hosur. The group focuses on delivering a blend of modern amenities and warm, personalized service for business and leisure guests.
Properties feature well-appointed rooms and suites with high-speed Wi-Fi, ergonomic workspaces, plush bedding, and smart technology. Guests also benefit from versatile meeting rooms, vibrant event spaces, and curated dining options designed for connection, collaboration, and celebration. The team is committed to ensuring every stay feels comfortable, memorable, and welcoming, no matter the location.
Role Description
This is a full-time, on-site Executive Chef role based in Rameswaram.
The Executive Chef will oversee all kitchen operations, including menu planning, recipe development, food presentation, and quality control for all meal periods and events. The role includes leading, training, and scheduling kitchen teams, ensuring adherence to food safety and hygiene standards, and managing inventory, purchasing, and cost control.
The Executive Chef will collaborate with hotel management to design menus that align with brand standards, guest preferences, and seasonal availability, while maintaining consistency across outlets. The position also involves monitoring kitchen equipment, optimizing workflows, addressing guest feedback related to food, and supporting special events, banquets, and promotions.
Qualifications
• Strong culinary expertise in multi-cuisine menus, with proven skills in menu planning, recipe development, food presentation, and portion control.
• Experience in kitchen leadership, including team supervision, training, performance management, and creating a collaborative, respectful work environment.
• Thorough knowledge of food safety, hygiene, and sanitation standards, with a track record of maintaining compliant and audit-ready kitchens.
• Ability to manage inventory, supplier relationships, food costing, and waste reduction to achieve budget and quality targets.
• Competence in coordinating with front-of-house and hotel management teams to support events, banquets, and special culinary promotions.
• Strong organizational and time-management skills, with the ability to perform effectively in a high-pressure, fast-paced environment.
• Excellent communication skills and a guest-focused mindset, with the ability to respond professionally to feedback and special requests.
• Diploma or degree in Culinary Arts, Hotel Management, or a related field, with prior experience in a similar leadership role in hotels or upscale restaurants.
• Flexibility to work shifts, weekends, and holidays as required by hotel operations.