Executive Chef

Mandu, Madhya Pradesh | Department: Culinary

visionary Executive Chef

Culinary Leadership & Brand Alignment

• Define and articulate Nimaya’s culinary vision across all touchpoints, aligning with brand values of presence, balance, sincerity, and consideration.
• Develop signature menus for diverse settings: wellness cuisine, vegetarian-led menus, live counters, chef’s table evenings, weddings, offsite retreats, and seasonal high-tea rituals.
• Translate storytelling into plate presentation—using regional techniques, heirloom recipes, and mindful plating aesthetics.

Operational Management

• Oversee the design, layout, and commissioning of multiple kitchens (main, satellite, banquet, show kitchen, spa café).
• Lead budgeting, procurement, vendor management, and cost engineering with an emphasis on sustainable sourcing and inventory control.
• Develop and implement comprehensive SOPs for all culinary operations including mise en place workflows, hygiene standards (FSSAI/HACCP compliance), recipe documentation, and plating standards.

Team Building & People Development

• Recruit, onboard, and mentor a passionate culinary brigade that shares the ethos of wellness and craft.
• Conduct regular training sessions on new techniques, sustainability practices, food safety, and guest-centric service.
• Foster an inclusive kitchen culture that values collaboration, creativity, and consistency.

Pre-Opening & Cross-Functional Collaboration

• Work closely with architecture, branding, and F&B consultants on equipment planning, utility coordination, and BOH workflow optimization.
• Partner with design and product teams to co-create tableware, uniforms, packaging, and visual identity aligned with culinary aesthetics.
• Collaborate with the spa, wellness, and programming teams to develop cuisine that complements retreats, detox plans, and special wellness events.

Sustainability & Innovation

• Champion zero-waste kitchen practices, seasonal and local procurement models, and energy-efficient equipment usage.
• Incorporate slow food principles and indigenous ingredients into menu design.
• Contribute to Nimaya’s sustainability reporting by tracking food waste, local sourcing metrics, and carbon impact from operations.

Ideal Candidate Profile

• 8–12 years in progressive culinary roles; minimum 3 years as Executive Chef in luxury hotels, destination resorts, or wellness retreats.
• Deep knowledge of Indian regional cuisines and contemporary wellness trends (plant-forward, ayurvedic, gluten-free, etc.).
• Experience with multi-outlet F&B operations, banquet catering (up to 500 pax), and high-end guest experiences.
• Proficiency in BOH software (POS, inventory, recipe costing), kitchen planning, and international safety standards.
• Culinary degree from a reputed institution. Additional certifications in wellness cuisine or sustainable gastronomy preferred.