Executive Chef - Arth Resorts - Redefine Luxury

Position Overview

The Executive Chef is responsible for overseeing all culinary operations of the Resort ensuring exceptional food quality, innovative menu development, efficient kitchen management, and adherence to safety and sanitation standards. This role leads the culinary team, manages food costs, and works closely with Resort leadership to deliver an outstanding dining experience across all outlets, banquets, and room service.

Key Responsibilities

Culinary Leadership & Operations

• Lead, supervise, and develop all kitchen staff across multiple outlets.
• Create and update menus for restaurants, bars, banquets, and in-room dining with a focus on creativity, seasonality, and guest preferences.
• Maintain high standards of food quality, presentation, and consistency.
• Ensure all recipes, portion controls, and food preparation procedures are followed.

Team Management & Training

• Recruit, train, mentor, and evaluate culinary team members.
• Foster a positive, professional, and collaborative kitchen culture.
• Conduct regular training on skill development, hygiene, and safety compliance.

Financial & Administrative Management

• Manage food cost, labor cost, and inventory to meet hotel financial goals.
• Work with the procurement team to source high-quality ingredients at optimal pricing.
• Develop and manage departmental budgets.
• Track and control waste to optimize profitability.

Safety, Hygiene & Compliance

• Enforce strict compliance with HACCP & FSSAI and all local health regulations.
• Ensure kitchen equipment is properly maintained and used safely.
• Conduct regular inspections and audits of kitchen areas.

Guest Experience

• Collaborate with F&B leadership to understand guest feedback and dining trends.
• Create signature dishes and memorable culinary experiences that enhance the Resort brand.
• Engage with guests during special events, tastings, and chefs tables.

Collaboration & Communication

• Work closely with the F&B Manager, Restaurant Managers, and Banquet Teams.
• Coordinate with sales and events teams on menu planning for conferences, weddings, and special events.
• Attend departmental meetings and contribute to strategic planning.

Qualifications

• Proven experience as an Executive Chef or Senior Sous Chef in a hotel or upscale dining environment.
• Culinary degree or equivalent professional training.
• Strong leadership, communication, and organizational skills.
• In-depth knowledge of modern cooking techniques, menu engineering, and food safety standards.
• Ability to work under pressure and handle multiple operational demands.
• Creative, innovative, and passionate about culinary excellence.

Key Competencies

• Leadership & Team Development
• Menu Innovation
• Budget & Cost Control
• Time Management
• Guest-Centric Mindset
• Quality & Hygiene Focus

  Role & responsibilities