Executive Chef

1. Kitchen Leadership & Operations:

● Oversee all kitchens: main restaurant, specialty restaurants, banquet, room service, pool service, staff cafeteria.

● Create daily work schedules, assign stations, lead briefings.

● Hire, train, and evaluate all kitchen staff - from Sous Chefs to Commis.

● Ensure smooth service during high volume, weekends, and events.

2. Menu & Food Quality:

● Design and update menus - considering resort guests are international.

● Create recipes, standardize portions, and ensure consistent taste and presentation.

● Develop buffet, a la carte, set menus, and banquet menus for weddings/conferences.

● Handle special requests: vegan, gluten-free, halal, allergies, VIP guests.

3. Food Safety & Hygiene:

● Enforce HACCP, Municipality food safety, and resort standards.

● Ensure proper food storage, temperature control, and cross-contamination prevention.

● Keep kitchen clean, organized, and ready for inspections at all times.

● Train staff on hygiene and grooming.

4. Cost & Inventory Control:

● Control food cost, waste, and portioning.

● Check quality of purchased materials.

● Do stock-taking, inventory, and ordering to avoid shortage or overstock.

● Manage kitchen budget and work to hit food cost targets.

5. Guest Experience & Coordination:

● Coordinate with F&B, Restaurant, and Front Office for events and occupancy forecasts.

● Go to the dining area to meet guests and handle complaints personally.

● Work with Stewarding, Housekeeping, and Purchasing departments.

6. Innovation & Standards:

● Stay updated on food trends and introduce new concepts for the resort.

● Maintain resort brand standards.

● Prepare Weekly reports for Managing Director on performance, costs, and staff issues.

Pay: ₹25,000.00 - ₹50,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Provident Fund

Work Location: In person