Cook / Chef

Job Description

Menu Planning & Preparation: Design and prepare a diverse range of high-quality meals catering to various dietary preferences, including vegetarian, vegan, gluten-free, and non-vegetarian options. Plan and create menu specials based on seasonal availability of local ingredients and the resort’s theme. Ensure that meals are consistently prepared to the highest standards of taste, presentation, and hygiene. Kitchen Management: Oversee kitchen operations, ensuring the cleanliness, organization, and safety of the kitchen environment. Manage food inventories, place orders for supplies, and ensure that the kitchen is adequately stocked at all times. Maintain food safety and hygiene standards in line with local regulations and resort policies. Guest Satisfaction: Interact with guests occasionally to gather feedback and adjust offerings according to guest preferences and feedback. Be responsive to guest requests, special occasions (such as anniversaries, birthdays), and any dietary restrictions or allergies. Team Collaboration & Training: Supervise and mentor kitchen staff, ensuring efficient workflow, high morale, and excellent team coordination. Provide training and support to junior chefs or kitchen assistants to ensure consistency in food quality and service. Health & Safety Compliance: Ensure the kitchen adheres to all safety, hygiene, and health standards, including proper food storage, handling, and sanitation. Maintain a clean, organized, and safe working environment in the kitchen at all times. Requirements:Experience: Minimum 3-5 years of experience working as a chef or cook, preferably in a luxury resort, hotel, or wildlife lodge setting. Experience working with a variety of cuisines and cooking techniques (local Indian, continental, BBQ, etc.). Skills: Strong understanding of food preparation, presentation, and culinary techniques. Ability to work under pressure in a fast-paced environment while maintaining high standards. Excellent knowledge of food safety and sanitation practices. Creative approach to menu design and food presentation.