Executive Chef

Key Responsibilities

1. Culinary Leadership & Menu Development

• Oversee and direct all daily culinary operations across various outlets.
• Design, implement, and maintain creative and profitable seasonal menus, incorporating local, sustainable, and international cuisine trends relevant to the resort's brand.
• Ensure consistency and high quality in the taste, presentation, and preparation of all dishes served.
• Manage a diverse range of dietary requirements and guest preferences with flair and professionalism.

2. Operational & Financial Management

• Responsible for achieving targeted food cost percentages through effective management of purchasing, inventory, waste, and menu engineering.
• Manage vendor relations and procurement to ensure timely delivery of high-quality, fresh ingredients at the most competitive prices.
• Control kitchen labor costs by efficient scheduling and productivity management.
• Maintain accurate recipe cards, portion control guides, and standard operating procedures (SOPs).

3. Team Management & Development

• Lead, mentor, and train the entire culinary staff, fostering a positive, professional, and performance-driven kitchen culture.
• Conduct performance reviews, manage disciplinary action, and be actively involved in the hiring and onboarding of all kitchen personnel.
• Ensure clear and effective communication between the kitchen and the Front of House (FOH) service teams.

4. Quality, Safety, and Compliance

• Enforce strict adherence to all local health, safety, and sanitation regulations.
• Ensure all equipment is properly maintained and report any maintenance issues promptly to minimize operational disruption.
• Maintain impeccable cleanliness and organization throughout all kitchen and storage areas.

Qualifications

Education & Experience

• Culinary Arts degree, certification from a recognized culinary institution, or equivalent professional experience.
• Minimum of 8-10 years of progressive culinary experience, with at least 3-5 years served as an Executive Chef or Head Chef in a luxury hotel or large resort operation with multiple F&B outlets.
• Demonstrable track record of successful financial management (food cost control) and team leadership.

Skills & Competencies

• Exceptional leadership, coaching, and team-building skills.
• Strong financial acumen and administrative abilities (budgeting, reporting, inventory).
• Expert knowledge of international and regional cuisine, cooking methods, and flavor profiles.
• Excellent organizational skills and the ability to thrive under pressure in a high-volume environment.
• Proficiency in English; knowledge of additional languages is a plus.

Job Type: Full-time

Pay: ₹50,000.00 - ₹80,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person