Job Description

Role & responsibilities Menu Design & Culinary Innovation: Develop and execute a menu that incorporates Kerala cuisine , vegetarian , vegan , and Kerala food styles , ensuring all meals support wellness, digestion, and balance. Team Management & Leadership: Oversee and manage a team of cooks and chefs, ensuring efficient kitchen operations and fostering a positive, collaborative work environment. Food Preparation & Quality Control: Maintain high standards of food quality, presentation, and hygiene. Ensure consistency in taste, texture, and portion sizes. Dietary Customization: Cater to special dietary requirements such as vegan, gluten-free, and Ayurvedic diets, ensuring every meal is both nutritious and aligned with our wellness philosophy. Sustainability: Focus on sourcing fresh, organic, and locally-sourced ingredients to support sustainable kitchen practices. Operational Management: Manage kitchen inventory, food costs, and kitchen cleanliness while adhering to food safety standards. Collaboration: Work closely with the wellness and Ayurvedic teams to align the meals with healing programs, creating a holistic experience for guests. Preferred candidate profile - Expertise in Kerala cuisine , vegetarian , vegan , and satvic food preparation , Knowledge of food safety regulations, hygiene standards, and kitchen management practices Perks and benefits - Food and Accommodation, Weekly offs, Paid Leaves, Provident Fund (PF) and Other benefits as per company policy