Executive Chef

About CGH Earth

At CGH Earth, our philosophy goes beyond hospitality. We believe in creating experiences that reflect sustainability, local culture, and authentic living. Food plays a central role in this journey, as every meal tells the story of the land, people, and traditions of its region. Our Pondicherry property combines French colonial charm with Tamil influences, offering a unique canvas for culinary innovation rooted in authenticity and sustainability.

Role Overview

Executive Chef

Key Responsibilities

Culinary Leadership & Operations

• Plan, design, and implement seasonal menus highlighting local produce and French-Tamil influences.
• Ensure consistency in food quality, taste, and presentation across all dining outlets.
• Maintain strict adherence to food safety, hygiene, and kitchen SOPs.
• Monitor kitchen operations to ensure smooth coordination with service teams.

Team Management & Development

• Lead, train, and motivate the kitchen brigade to deliver high standards of culinary excellence.
• Implement cross-training and succession planning for staff development.
• Foster a culture of accountability, teamwork, and respect for CGH Earth values.

Sustainability & Community Engagement

• Champion sustainable practices such as farm-to-table sourcing, minimal food waste, and eco-friendly kitchen operations.
• Collaborate with local farmers, fisherfolk, and artisans for sourcing authentic, seasonal ingredients.
• Promote regional and traditional recipes as part of the guest experience.

Financial & Strategic Management

• Monitor food cost, inventory, and wastage control while maintaining profitability.
• Work with management to design F&B promotions and unique dining experiences.
• Support budgeting, forecasting, and revenue management for the culinary department.

Qualifications & Experience

• Degree/Diploma in Culinary Arts or Hotel Management from a reputed institute.
• 10–12 years of progressive culinary experience, with at least 3 years in a leadership role as Executive Chef / Senior Sous Chef.
• Strong exposure to Indian regional cuisines, international cuisines, and French/Tamil culinary traditions.
• Experience in managing boutique/luxury hotels or resort kitchens preferred.
• Sound knowledge of food safety, HACCP standards, and kitchen management systems.
• Proven track record in menu engineering and food cost control.

Key Attributes

• Passion for sustainability, local cuisine, and authentic guest experiences.
• Strong leadership, training, and team development skills.
• Creativity and innovation balanced with operational discipline.
• Excellent communication and interpersonal skills.
• Cultural sensitivity and ability to engage with local communities.
  

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