Cook/Chef

Position Overview

We are seeking a skilled and versatile Cook who can prepare a range of cuisines — primarily Indian and Chinese (starters & main course) — for buffet and à la carte-style service.
The ideal candidate should be passionate about creating flavorful dishes, maintaining kitchen hygiene, and mentoring junior kitchen staff while continuously learning new recipes and techniques.

Key Responsibilities:

• Prepare and serve daily buffet meals (Breakfast, Lunch, Dinner) and special menu items for guests.
• Specialize in Chinese cuisine – including both starters (like Manchurian, Spring Rolls, Chilli Paneer/Chicken) and main courses (like Fried Rice, Noodles, Schezwan, etc.).
• Cook Indian dishes (South Indian, North Indian, and basic tandoor items).
• Maintain kitchen hygiene, food safety, and cleanliness standards at all times.
• Manage kitchen inventory, stock rotation, and ingredient usage efficiently.
• Work closely with management on menu planning and food cost control.
• Train, guide, and motivate junior kitchen staff to improve culinary quality and consistency.
• Show enthusiasm to learn and experiment with new cuisines and signature resort dishes.

Qualifications & Experience:

• Minimum 3 years of experience in hotels, resorts, or restaurants.
• Proficiency in Chinese & Indian cuisines is mandatory.
• Ability to manage buffet preparation for up to 25–40 guests.
• Good communication and leadership skills to train and guide junior staff.
• Passionate about learning and introducing new dishes to enhance guest satisfaction.

Compensation & Benefits:

• Competitive salary (based on experience)
• Free accommodation and meals at the resort
• Peaceful working environment surrounded by nature
• Opportunity for growth and long-term employment

Job Type: Full-time

Pay: ₹15,000.00 - ₹25,000.00 per month

Benefits:

• Food provided

Work Location: In person