Executive Chef

Key Responsibilities:

Culinary Leadership

• Lead overall kitchen operations, menu planning, and food production for Pan-Asian cuisine.
• Design and execute authentic and fusion dishes across:
• Chinese, Thai, Japanese, Korean, Malaysian, Indonesian, Vietnamese, Burmese & Singaporean cuisines.
• Develop seasonal menus, tasting menus, and special event menus representing diverse Pan-Asian culinary traditions.

• Maintain high standards of food quality, taste consistency, hygiene, and presentation. Kitchen Operations & Management
• Train, mentor, and supervise kitchen staff to ensure smooth daily functioning.
• Oversee inventory, procurement, vendor relationships, and overall stock control.
• Ensure cost efficiency through portion control, reducing wastage, and effective sourcing.
• Maintain strict compliance with FSSAI and HACCP food safety and sanitation standards.

Guest Experience & Collaboration

• Continuously monitor and adapt based on guest feedback to enhance the dining experience.
• Collaborate with management on promotions, food festivals, and special culinary experiences.
• Innovate and introduce signature dishes to strengthen the resort’s culinary brand.

Job Type: Full-time

Pay: ₹25,000.00 - ₹50,000.00 per month

Work Location: In person