Cook/Chef

Key Responsibilities: Plan and prepare daily meals for guests — breakfast, lunch, evening snacks, and dinner. Confidently cook for both small (5–10 people) and large groups (30–45 people on weekends). Specialize in South Indian and Coorgi cuisine; knowledge of North Indian dishes is a plus. Manage kitchen staff (if any), groceries, inventory, and cleanliness. Ensure hygiene standards are maintained at all times. Interact with guests when required, and take feedback constructively. Cater to special dietary requirements when needed. Take full ownership of the kitchen and deliver a consistent culinary experience. Requirements: Proven experience as a Cook or Chef, preferably in resorts, homestays, or retreat spaces. Expertise in Coorg and South Indian cuisine. Ability to manage cooking operations independently. Excellent time and resource management. Positive attitude, team player, and guest-friendly approach. Willingness to stay on the property full-time. Perks & Benefits: Accommodation and food included. Work amidst nature in a peaceful, pollution-free environment. Competitive salary (based on experience and skill). Opportunity to showcase culinary creativity in a premium stay setup. Be part of a growing eco-tourism and hospitality experience brand. Job Type: Full-time Pay: ₹18,000.00 - ₹23,000.00 per month Benefits: Food provided Schedule: Day shift Supplemental Pay: Yearly bonus Work Location: In person