Executive Chef

Executive Chef Catering & Banqueting

Location: Delhi, India

Company: Catering Collective

Experience: 15+ Years | Industry: Luxury Catering / Banquets / Hotels

About the Role

We are seeking an experienced and visionary Executive Chef Catering & Banqueting to lead our culinary operations across large-scale events and premium catering assignments. This leadership role demands exceptional culinary expertise, creativity, and the ability to manage high-volume production without compromising on quality.

The Executive Chef will oversee menu planning, food production, team management, and ensure seamless execution of multiple banquets and catering events. This position requires a strong strategic mindset, operational excellence, and a passion for delivering extraordinary culinary experiences.

Key Responsibilities

1. Culinary Expertise & Menu Innovation

• Mastery of multi-cuisine menus, large-scale food production, and menu engineering.
• Develop creative menus, live stations, and thematic culinary experiences.
• Stay updated with food trends, plating techniques, and high-volume presentation styles.

2. Operational & Financial Management

• Oversee end-to-end kitchen operations from procurement to final event service.
• Ensure cost control through effective APC management, wastage reduction, and resource optimization.
• Implement and monitor SOPs for consistent high-quality food production.

3. Leadership & Team Development

• Lead, train, and inspire a large team of chefs and kitchen staff.
• Delegate and supervise operations during high-pressure, large-format events.
• Resolve conflicts, maintain discipline, and foster a positive team environment.

4. Event Execution & Adaptability

• Manage multiple events simultaneously with consistency and precision.
• Handle last-minute changes, special requests, and dietary requirements with ease.
• Demonstrate strong problem-solving capabilities during event operations.

5. Client Interaction & Relationship Management

• Collaborate with clients, event planners, and stakeholders to understand requirements.
• Create personalized culinary experiences based on event themes and guest expectations.
• Ensure superior guest satisfaction through exceptional food and service standards.

6. Technology Awareness & Industry Knowledge

• Work with modern kitchen equipment and inventory control systems.
• Support sustainable and eco-friendly culinary practices.
• Stay informed about global food trends and innovations.

Reporting Structure

Reports to: General Manager North

Manages: Sous Chefs (35 members)

Qualifications & Experience

• Hotel Management Graduate (mandatory).
• Minimum 15 years of experience in high-end banquets, luxury catering, or premium hotels.
• Experience in Michelin-star, fine-dine restaurants, or HNI / VIP event catering preferred.
• Proven leadership experience as Executive Chef, Senior Sous Chef, or similar role.
• Strong background in handling large-scale catering events.

Key Skills

• Culinary Expertise & Menu Innovation
• Operational & Financial Acumen
• Leadership & Team Training
• Event Execution & Adaptability
• Client Focus & Relationship Management
• Technology & Process Knowledge

Attributes

• Strong decision-making and leadership
• Excellent communication and conflict management
• High integrity and strong work ethics
• Ability to perform under pressure