Executive Chef , Sous Chef, Commis

About Aagman India

Kumbh Mela, Eco Retreat Odisha, Hola Mohalla, Pushkar Fair,

Role Overview

Chefs, Sous Chefs, CDPs, and Commis

Key Responsibilities

• Plan, prepare, and execute menus (Indian & international cuisines) tailored to luxury hospitality standards.
• Oversee food preparation, presentation, and quality control in camp and event kitchens.
• Supervise and guide kitchen staff to ensure smooth operations during high-pressure service hours.
• Maintain hygiene, safety, and sanitation standards in compliance with FSSAI regulations.
• Collaborate with the hospitality team to design unique dining experiences.
• Manage food inventory, cost control, and vendor coordination across locations.
• Mentor and train junior staff, fostering a culture of discipline, teamwork, and excellence.
• Adapt menus and cooking methods for outdoor/mobile kitchen setups as required.

Requirements

• Degree/Diploma in Culinary Arts, Hotel Management, or related field.
• Proven experience in luxury hotels, resorts, or large-scale event catering.
• Strong knowledge of Indian & international cuisines.
• Ability to manage kitchen operations in diverse and sometimes remote locations.
• Flexibility to travel extensively across India.
• Excellent leadership, communication, and organizational skills.

What We Offer

• Opportunity to work at iconic cultural and tourism events across India.
• Exposure to diverse cuisines, guest profiles, and hospitality formats.
• Competitive salary with travel allowances.
• Growth and learning opportunities in luxury event-based hospitality.

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