Exec Chef

• Design seasonal menus, daily specials, and upscale dining experiences tailored to resort guests.
• Kitchen Operations: Oversee daily food production across all resort outlets, including fine dining, casual cafes, bars, and large banquet events.
• Staff Leadership: Hire, train, mentor, and schedule the culinary brigade to maintain high performance and consistency.
• Cost & Budget Control: Manage food and labor costs, negotiate with food suppliers, and monitor inventory to hit financial targets.
• Safety & Sanitation: Enforce strict health, safety, and hygiene regulations, such as HACCP or local food safety standards.
• Menu Creation: Designing dishes, setting flavor profiles, and deciding plate presentations.
• Financial Management: Controlling food and labor costs, setting budgets, and tracking inventory.
• Staff Leadership: Hiring, training, mentoring, and scheduling kitchen personnel.
• Quality & Safety: Maintaining strict health, sanitation, and safety standards across all operations
• Advanced culinary techniques across diverse cuisines.
• Strong financial literacy for budgeting and menu pricing.
• Leadership, crisis management, and clear communication under high-pressure conditions.

Pay: ₹40,000.00 - ₹45,000.00 per month

Benefits:

• Cell phone reimbursement
• Flexible schedule
• Food provided

Ability to commute/relocate:

• Painkulam, Thrissur, Kerala: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Kitchen management: 8 years (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)
• Overnight Shift (Required)

Work Location: In person