Job
Description
Role & responsibilities Culinary Leadership & Innovation Lead kitchen operations across all outlets including restaurant, room service, banquets, and events. Design seasonal, la carte, and retreat-specific menus emphasizing health-conscious, locally sourced, and organic ingredients . Introduce contemporary culinary trends such as farm-to-table, Ayurvedic, vegan, and plant-based menus . Conduct regular tastings and maintain consistency in taste, plating, and portion control . Operational Management Ensure daily kitchen operations are seamless and efficient across all shifts. Enforce strict compliance with HACCP, FSSAI, and hygiene standards . Supervise kitchen inventory, manage procurement, and ensure cost-effective vendor collaboration. Oversee the proper maintenance of kitchen infrastructure and equipment. Team Management & Training Recruit, mentor, and lead a high-performing kitchen brigade . Drive a culture of professionalism, creativity, and continuous learning. Organize training programs on wellness cuisine, culinary skills, safety, and hygiene. Conduct regular staff evaluations and establish career growth plans . Cost Control & Budgeting Develop and manage the kitchens operating budget , including food cost and labor. Minimize wastage through smart inventory and portion control strategies. Collaborate with the F&B Manager to optimize menu pricing and profitability based on sales analytics. Guest Experience & Personalization Engage directly with guests for custom meal plans (vegan, gluten-free, diabetic-friendly, etc.). Gather guest feedback and fine-tune offerings to exceed expectations. Partner with nutritionists and wellness consultants to align menu plans with holistic wellness programs. Events & Retreats Support Plan and execute culinary experiences for wellness retreats, themed dinners, private events, and workshops. Represent Ridhira Retreat in promotional campaigns , food festivals, and chef demos as a culinary ambassador. Preferred candidate profile Diploma/Degree in Culinary Arts or Hotel Management from a recognized institution. 8-12 years of progressive culinary experience , including at least 35 years as Head/Executive Chef in a luxury resort or wellness retreat. Expertise in wellness-focused cuisines : organic, vegan, Ayurvedic, gluten-free, etc. Strong leadership, mentoring, and communication skills. In-depth knowledge of kitchen hygiene standards , inventory systems, and food safety regulations.
