The Chef de Partie – South Indian Cuisine is responsible for preparing and presenting authentic South Indian dishes with consistency, quality, and creativity. The CDP ensures food safety, supervises commis chefs, and contributes to the smooth running of the South Indian section of the kitchen in line with the resort’s culinary standards. Key ResponsibilitiesFood Preparation & Cooking Prepare and cook high-quality South Indian dishes such as dosas, idlis, vadas, sambar, chutneys, Kerala-style curries, appams, etc. Ensure dishes are prepared according to recipes, presentation standards, and hygiene protocols. Manage mise-en-place efficiently to ensure smooth service during peak hours. Section Management Oversee the operations of the South Indian section and assist in menu planning and innovation. Supervise and guide junior kitchen staff including commis chefs and kitchen helpers. Maintain cleanliness and organization of the section, including storage and labeling. Inventory & Cost Control Monitor stock levels for ingredients specific to South Indian cuisine. Inform Sous Chef of shortages and assist in placing requisitions. Minimize food wastage through proper portion control and storage. Quality & Hygiene Compliance Follow HACCP standards and ensure personal and kitchen hygiene is maintained at all times. Conduct daily checks on freshness and quality of ingredients. Ensure timely and safe disposal of expired or spoiled ingredients. Qualifications Diploma or certification in Culinary Arts / Hotel Management. Minimum 3–5 years of experience in a South Indian kitchen, preferably in a resort or hotel. Strong knowledge of South Indian cuisines including Kerala, Tamil Nadu, Karnataka, and Andhra specialties. Experience with traditional techniques (e.g., stone-grinding chutneys, steaming idlis, etc.). Key Competencies Passion for South Indian culinary traditions. Attention to detail and presentation. Ability to work under pressure and manage multiple orders. Team leadership and training skills. Strong communication and coordination with service staff. Working Conditions Resort-based role with flexible shifts including weekends and holidays. High-pressure environment, especially during peak meal times or events. Job Types: Full-time, Permanent Pay: Up to ₹35,000.00 per month Schedule: Rotational shift Work Location: In person

The Chef de Partie – Halwai is responsible for the preparation and presentation of a wide range of traditional Indian sweets and desserts. The role involves hands-on production, maintaining hygiene standards, supervising junior staff, and contributing to the resort’s high standards in taste, authenticity, and innovation in Indian mithai and desserts. Key ResponsibilitiesProduction of Indian Sweets Prepare a variety of Indian sweets such as gulab jamun, jalebi, rasgulla, rasmalai, peda, laddoo, halwa, barfi, chhena-based desserts, and regional specialties. Ensure consistency in taste, texture, and presentation. Innovate with traditional recipes to create contemporary versions suitable for resort dining and events. Section & Staff Supervision Manage the halwai section, guiding commis chefs and support staff. Maintain prep schedules and ensure timely service for buffets, à la carte orders, and banquets. Ensure optimal use of manpower and maintain high productivity during festivals and special events. Quality & Hygiene Compliance Ensure compliance with food safety, hygiene, and sanitation protocols (HACCP standards). Maintain cleanliness of equipment, tools, and workstations. Monitor freshness and quality of dairy, dry fruits, sugar, and ghee regularly. Inventory & Cost Management Maintain inventory of key ingredients like khoya, paneer, mawa, jaggery, ghee, etc. Assist Sous Chef in ordering and tracking supplies to avoid wastage. Help control food costs by portioning and standardizing recipes. Qualifications Diploma in Culinary Arts / Bakery & Confectionery / Indian Sweets specialisation. 3–5 years of experience in Indian mithai preparation in a hotel, resort, or sweet kitchen. Strong understanding of dairy-based sweets, sugar work, frying temperatures, and traditional Indian cooking techniques. Experience in bulk production for buffets and banquets is a plus. Key Competencies Expertise in Indian dessert craftsmanship. Precision in timing, temperature, and measurements. Creativity in modern presentation of traditional sweets. Ability to work efficiently under pressure and manage a small team. Good communication and coordination with kitchen and service teams. Working Conditions Resort-based role; requires flexibility in working hours including early mornings, weekends, and festivals. Physically active role, involving long hours on feet and exposure to heat and kitchen equipment. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per month Schedule: Rotational shift Work Location: In person

The Assistant Restaurant Manager supports the F & B Manager in overseeing the daily operations of the resort’s restaurant(s), ensuring excellent guest experiences, smooth service, and adherence to quality and safety standards. The role involves supervising staff, maintaining inventory, coordinating with the kitchen and other departments, and stepping in to resolve any service-related issues. Key Responsibilities Guest Experience Ensure high standards of customer service and guest satisfaction. Greet and interact with guests to collect feedback and resolve complaints promptly. Oversee dining room setup, cleanliness, and ambiance. Operations & Supervision Supervise restaurant staff including waiters, hostesses, and bar staff. Assist with staff scheduling, training, and performance evaluation. Monitor food and beverage service procedures to ensure consistency and quality. Coordinate with the kitchen team for timely and accurate food delivery. Administration & Compliance Manage reservations, table assignments, and special guest requests. Maintain inventory of restaurant supplies and beverages. Ensure compliance with health, safety, and hygiene standards. Assist in preparing reports on sales, labor, and inventory as required. Training & Team Development Help onboard and train new staff members. Conduct daily briefings and regular training sessions. Motivate the team and maintain a positive work environment. Qualifications Diploma/Degree in Hotel Management or related field preferred. 2–4 years of experience in a similar supervisory role, preferably in a resort or hotel. Strong leadership and communication skills. Knowledge of restaurant POS systems and basic Microsoft Office. Fluency in English; knowledge of additional languages is a plus. Key Competencies Guest-oriented approach with attention to detail. Problem-solving and conflict-resolution skills. Ability to multitask and work in a fast-paced environment. Flexible with working hours including weekends and holidays. Working Conditions Based at the resort; shift-based work including evenings, weekends, and holidays. May involve standing for long periods and some lifting of supplies. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per month Schedule: Rotational shift Work Location: In person

The Chef de Partie – South Indian Cuisine is responsible for preparing and presenting authentic South Indian dishes with consistency, quality, and creativity. The CDP ensures food safety, supervises commis chefs, and contributes to the smooth running of the South Indian section of the kitchen in line with the resort’s culinary standards. Key ResponsibilitiesFood Preparation & Cooking Prepare and cook high-quality South Indian dishes such as dosas, idlis, vadas, sambar, chutneys, Kerala-style curries, appams, etc. Ensure dishes are prepared according to recipes, presentation standards, and hygiene protocols. Manage mise-en-place efficiently to ensure smooth service during peak hours. Section Management Oversee the operations of the South Indian section and assist in menu planning and innovation. Supervise and guide junior kitchen staff including commis chefs and kitchen helpers. Maintain cleanliness and organization of the section, including storage and labeling. Inventory & Cost Control Monitor stock levels for ingredients specific to South Indian cuisine. Inform Sous Chef of shortages and assist in placing requisitions. Minimize food wastage through proper portion control and storage. Quality & Hygiene Compliance Follow HACCP standards and ensure personal and kitchen hygiene is maintained at all times. Conduct daily checks on freshness and quality of ingredients. Ensure timely and safe disposal of expired or spoiled ingredients. Qualifications Diploma or certification in Culinary Arts / Hotel Management. Minimum 3–5 years of experience in a South Indian kitchen, preferably in a resort or hotel. Strong knowledge of South Indian cuisines including Kerala, Tamil Nadu, Karnataka, and Andhra specialties. Experience with traditional techniques (e.g., stone-grinding chutneys, steaming idlis, etc.). Key Competencies Passion for South Indian culinary traditions. Attention to detail and presentation. Ability to work under pressure and manage multiple orders. Team leadership and training skills. Strong communication and coordination with service staff. Working Conditions Resort-based role with flexible shifts including weekends and holidays. High-pressure environment, especially during peak meal times or events. Job Types: Full-time, Permanent Pay: Up to ₹35,000.00 per month Schedule: Rotational shift Work Location: In person

We are seeking a dynamic and experienced Training Manager to lead learning and development initiatives across all departments of our resort. The Training Manager will be responsible for designing, implementing, and evaluating training programs that improve staff performance, enhance guest service standards, and support the resort’s operational and strategic goals. Key Responsibilities: Assess training needs through surveys, interviews, and regular performance evaluations. Design and deliver effective training programs across all departments (Front Office, Housekeeping, F&B, Kitchen, Spa, Maintenance, etc.). Conduct onboarding and induction programs for all new employees. Organize regular refresher training sessions on service standards, grooming, safety, hygiene (HACCP/FSSAI), and guest handling. Track and evaluate the effectiveness of training sessions through feedback and performance metrics. Maintain up-to-date training records and prepare monthly reports for management. Coordinate with department heads to align training with business needs. Promote a culture of continuous learning and professional growth. Support cross-training and succession planning initiatives. Ensure training materials are up-to-date, relevant, and aligned with brand standards. Requirements: Bachelor’s degree in Hotel Management, HR, or a related field. Minimum 3–5 years of experience in training or HR roles in the hospitality industry. Excellent presentation, communication, and interpersonal skills. Strong organizational and leadership abilities. Familiarity with guest service excellence, soft skills training, and brand SOPs. Proficient in MS Office and e-learning tools. Ability to work flexible hours, including weekends when necessary. Preferred Qualities: Experience in luxury or boutique resort settings. Knowledge of multiple regional languages is an added advantage. Certification in training & development (e.g., TOT, AHLEI, or similar) is desirable. Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹40,000.00 per month Schedule: Rotational shift Work Location: In person

The Commis III – Bakery is a junior-level assistant responsible for performing basic tasks in the bakery section. The role focuses on learning, assisting with preparation, and maintaining cleanliness in a professional kitchen environment. It is ideal for individuals beginning their career in bakery or pastry work. Key Responsibilities Assist in weighing, measuring, and preparing basic ingredients (e.g., flour, sugar, butter) Clean and prepare workstations, tools, and equipment Help with the shaping and baking of simple bakery products Organize and store ingredients and supplies properly Support higher-level bakers during busy hours and functions Clean baking trays, mixing bowls, and utensils Maintain hygiene and safety standards as per resort protocols Learn and adapt to kitchen procedures, recipes, and bakery techniques Qualifications & Skills Candidates should have a basic understanding of bakery or culinary operations , preferably with a short-term course, certification, or on-the-job training. No prior experience is mandatory, but internship or apprenticeship in a bakery or hotel kitchen is an added advantage. The role demands eagerness to learn, physical stamina, discipline, hygiene awareness , and a positive team attitude . Work Schedule Full-time Rotational shifts, including early mornings Weekend and holiday availability required Performance Indicators Timely support to senior bakers Accuracy in ingredient handling and basic preparation Clean and organized workstation Willingness to take feedback and grow into Commis II level Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Schedule: Rotational shift Work Location: In person

The CDP – Bakery is responsible for preparing high-quality bakery items such as bread, rolls, pastries, and desserts for the resort’s restaurants, cafés, banquets, and in-room dining. The role demands creativity, consistency, and adherence to hygiene standards while working in a dynamic team environment. Key Responsibilities Production & Presentation Prepare and bake fresh breads, buns, rolls, croissants, and other baked goods daily Assist in making cakes, tarts, cookies, muffins, and other desserts as needed Ensure attractive presentation and timely delivery of all bakery items Customize baked products for special events, themed nights, and guest requests Operations & Inventory Follow recipes and maintain consistency in taste and quality Monitor stock of bakery ingredients and report shortages to Sous Chef Ensure proper labelling, storage, and rotation of all baked goods and raw materials Assist in maintaining par stock levels and avoid wastage Hygiene & Safety Maintain the cleanliness and organization of the bakery section Comply with all food safety and hygiene regulations (HACCP standards) Ensure the use of proper baking tools, ovens, mixers, and safety gear Teamwork & Supervision Guide and train Commis Chefs and Trainees in baking techniques Coordinate with other sections (pastry, cold kitchen, service) to ensure smooth workflow Report any equipment issues or maintenance needs promptly Qualifications & Skills The ideal candidate should have a diploma or professional certification in Bakery & Confectionery or Culinary Arts from a recognized institution. A minimum of 3–5 years of relevant experience in hotel or resort kitchens is preferred, with at least 1–2 years as a Bakery CDP. The candidate should possess excellent knowledge of baking techniques, ingredients, oven operations, and recipe standardization. Creativity in presentation, time management, and attention to detail are essential. Basic communication skills in English and the ability to work in a fast-paced team environment are required. Work Schedule Full-time role, 6-day work week Morning shift with flexibility for events and special functions Includes weekends and holidays Performance Metrics Consistency and quality of baked products Guest satisfaction scores Hygiene compliance and inventory control Team collaboration and training contribution Job Types: Full-time, Permanent Pay: ₹28,000.00 - ₹30,000.00 per month Schedule: Rotational shift Work Location: In person

The Ayurvedic Spa Therapist is responsible for providing traditional Ayurvedic therapies and wellness treatments in a serene and professional environment. The role demands expertise in various Ayurvedic treatments, personalized guest care, and maintaining the high standards of a wellness resort. Key Responsibilities Therapy & Treatment Perform Ayurvedic treatments such as: Abhyangam (oil massage) Shirodhara Elakizhi, Podikizhi, Njavarakizhi Udwartanam Steam bath and other Panchakarma support therapies Prepare herbal oils, pastes, decoctions as per treatment protocols Assist the Ayurvedic doctor in therapy planning when needed Guest Care Welcome guests and explain treatments clearly and gently Ensure comfort, safety, privacy, and hygiene during treatments Maintain polite and professional communication at all times Record feedback and therapy observations Maintenance & Hygiene Keep treatment rooms clean, orderly, and well-stocked Follow strict sanitation protocols for linens, oils, and tools Ensure proper disposal of herbal waste Administrative Support Maintain daily therapy records and usage logs Report guest progress or issues to the Ayurvedic doctor or manager Qualifications & Skills The ideal candidate should have completed a certified course or diploma in Ayurvedic Therapy or Panchakarma from a recognized institution. A minimum of 1–3 years of experience in a spa, Ayurvedic wellness centre, or resort setting is preferred. The therapist must have a solid understanding of Ayurvedic principles, treatment techniques, body types (doshas), and the use of herbal oils and preparations. Basic communication skills in English are required, and knowledge of Malayalam or Hindi is an added advantage. The role demands a calm and empathetic personality, good physical stamina, high standards of personal hygiene, and a professional attitude toward guest service and teamwork. Work Schedule Full-time, 6 days a week Includes weekends and holidays Shift timings based on guest appointments Success Indicators High guest satisfaction and repeat bookings Accurate and timely therapy delivery Cleanliness, professionalism, and cooperation with team Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹20,000.00 per month Schedule: Rotational shift Work Location: In person

The Commis III – Bakery is a junior-level assistant responsible for performing basic tasks in the bakery section. The role focuses on learning, assisting with preparation, and maintaining cleanliness in a professional kitchen environment. It is ideal for individuals beginning their career in bakery or pastry work. Key Responsibilities Assist in weighing, measuring, and preparing basic ingredients (e.g., flour, sugar, butter) Clean and prepare workstations, tools, and equipment Help with the shaping and baking of simple bakery products Organize and store ingredients and supplies properly Support higher-level bakers during busy hours and functions Clean baking trays, mixing bowls, and utensils Maintain hygiene and safety standards as per resort protocols Learn and adapt to kitchen procedures, recipes, and bakery techniques Qualifications & Skills Candidates should have a basic understanding of bakery or culinary operations , preferably with a short-term course, certification, or on-the-job training. No prior experience is mandatory, but internship or apprenticeship in a bakery or hotel kitchen is an added advantage. The role demands eagerness to learn, physical stamina, discipline, hygiene awareness , and a positive team attitude . Work Schedule Full-time Rotational shifts, including early mornings Weekend and holiday availability required Performance Indicators Timely support to senior bakers Accuracy in ingredient handling and basic preparation Clean and organized workstation Willingness to take feedback and grow into Commis II level Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Schedule: Rotational shift Work Location: In person

The Commis I – Bakery is responsible for assisting in the preparation and baking of a variety of bread, rolls, pastries, and baked goods under the supervision of the CDP or Sous Chef. The role requires hands-on baking skills, attention to detail, and the ability to work as part of a team in a fast-paced resort kitchen. Key Responsibilities Prepare doughs, batters, and mixtures for baking as per standard recipes Bake bread, rolls, muffins, cookies, and other bakery items as assigned Assist in decorating cakes and pastries for buffets and special occasions Ensure mise en place is ready for daily bakery operations Maintain cleanliness and order in the bakery section Follow hygiene and food safety standards at all times Support senior chefs in organizing and rotating stock Report any equipment issues or ingredient shortages Qualifications & Skills The ideal candidate should have completed a Diploma or Certification in Bakery & Confectionery or Culinary Arts. A minimum of 1–2 years of experience in a commercial bakery or hotel/resort kitchen is preferred. Must be familiar with basic bakery tools and equipment, dough fermentation techniques, oven operation, and food hygiene practices. Should be a quick learner, disciplined, and able to follow instructions accurately. Basic communication skills and a positive attitude are essential. Work Schedule Full-time; 6 days a week Shifts based on operational needs May include weekends and holidays Success Indicators Consistency and accuracy in following recipes Clean and organized workstation Quality and timely delivery of baked goods Cooperation with team and kitchen hierarchy Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Schedule: Rotational shift Work Location: In person

The CDP – Bakery is responsible for preparing high-quality bakery items such as bread, rolls, pastries, and desserts for the resort’s restaurants, cafés, banquets, and in-room dining. The role demands creativity, consistency, and adherence to hygiene standards while working in a dynamic team environment. Key Responsibilities Production & Presentation Prepare and bake fresh breads, buns, rolls, croissants, and other baked goods daily Assist in making cakes, tarts, cookies, muffins, and other desserts as needed Ensure attractive presentation and timely delivery of all bakery items Customize baked products for special events, themed nights, and guest requests Operations & Inventory Follow recipes and maintain consistency in taste and quality Monitor stock of bakery ingredients and report shortages to Sous Chef Ensure proper labelling, storage, and rotation of all baked goods and raw materials Assist in maintaining par stock levels and avoid wastage Hygiene & Safety Maintain the cleanliness and organization of the bakery section Comply with all food safety and hygiene regulations (HACCP standards) Ensure the use of proper baking tools, ovens, mixers, and safety gear Teamwork & Supervision Guide and train Commis Chefs and Trainees in baking techniques Coordinate with other sections (pastry, cold kitchen, service) to ensure smooth workflow Report any equipment issues or maintenance needs promptly Qualifications & Skills The ideal candidate should have a diploma or professional certification in Bakery & Confectionery or Culinary Arts from a recognized institution. A minimum of 3–5 years of relevant experience in hotel or resort kitchens is preferred, with at least 1–2 years as a Bakery CDP. The candidate should possess excellent knowledge of baking techniques, ingredients, oven operations, and recipe standardization. Creativity in presentation, time management, and attention to detail are essential. Basic communication skills in English and the ability to work in a fast-paced team environment are required. Work Schedule Full-time role, 6-day work week Morning shift with flexibility for events and special functions Includes weekends and holidays Performance Metrics Consistency and quality of baked products Guest satisfaction scores Hygiene compliance and inventory control Team collaboration and training contribution Job Types: Full-time, Permanent Pay: ₹28,000.00 - ₹30,000.00 per month Schedule: Rotational shift Work Location: In person

The Ayurvedic Spa Therapist is responsible for providing traditional Ayurvedic therapies and wellness treatments in a serene and professional environment. The role demands expertise in various Ayurvedic treatments, personalized guest care, and maintaining the high standards of a wellness resort. Key Responsibilities Therapy & Treatment Perform Ayurvedic treatments such as: Abhyangam (oil massage) Shirodhara Elakizhi, Podikizhi, Njavarakizhi Udwartanam Steam bath and other Panchakarma support therapies Prepare herbal oils, pastes, decoctions as per treatment protocols Assist the Ayurvedic doctor in therapy planning when needed Guest Care Welcome guests and explain treatments clearly and gently Ensure comfort, safety, privacy, and hygiene during treatments Maintain polite and professional communication at all times Record feedback and therapy observations Maintenance & Hygiene Keep treatment rooms clean, orderly, and well-stocked Follow strict sanitation protocols for linens, oils, and tools Ensure proper disposal of herbal waste Administrative Support Maintain daily therapy records and usage logs Report guest progress or issues to the Ayurvedic doctor or manager Qualifications & Skills The ideal candidate should have completed a certified course or diploma in Ayurvedic Therapy or Panchakarma from a recognized institution. A minimum of 1–3 years of experience in a spa, Ayurvedic wellness centre, or resort setting is preferred. The therapist must have a solid understanding of Ayurvedic principles, treatment techniques, body types (doshas), and the use of herbal oils and preparations. Basic communication skills in English are required, and knowledge of Malayalam or Hindi is an added advantage. The role demands a calm and empathetic personality, good physical stamina, high standards of personal hygiene, and a professional attitude toward guest service and teamwork. Work Schedule Full-time, 6 days a week Includes weekends and holidays Shift timings based on guest appointments Success Indicators High guest satisfaction and repeat bookings Accurate and timely therapy delivery Cleanliness, professionalism, and cooperation with team Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹20,000.00 per month Schedule: Rotational shift Work Location: In person

The Guest Service Associate (GSA) in F&B is responsible for delivering warm, efficient, and professional food and beverage service to guests in the restaurant, in-room dining, and other dining areas of the resort. The GSA ensures guest satisfaction through attentive service, product knowledge, and a pleasant attitude. Key Responsibilities Guest Interaction & Service Greet guests in a courteous and friendly manner Present menus and assist guests in choosing food and beverages Take orders accurately and relay them promptly to the kitchen/bar Serve food and beverages as per resort standards Dining Area Operations Set up and clear tables before and after service Maintain cleanliness and organization in the dining area Ensure tables, glassware, and cutlery are clean and properly placed Assist in buffet setup, live counters, or themed dining events Coordination & Communication Coordinate with kitchen and bar staff to ensure timely delivery Communicate any guest requests or complaints to the supervisor Assist in special requests like dietary restrictions, celebrations, etc. Billing & Closing Present checks and process payments through POS Handle cash/card transactions and balance the shift report Provide feedback forms and encourage guest reviews Skills & Qualities Excellent communication in English (Malayalam/Hindi is a plus) Positive attitude and guest-first mindset Basic knowledge of food & beverages (local and international) Teamwork, grooming, and time management Physically active and able to stand for long periods Qualifications & Experience 12th Pass or Diploma in Hotel Management or F&B Service 0–2 years of experience in a restaurant, café, or resort preferred Freshers with good attitude and communication are welcome Working Hours Rotational shifts | 9 hours/day | 6 days/week May include mornings, evenings, weekends, and holidays Working at a Wayanad Resort Working at a resort in Wayanad offers the chance to interact with domestic and international guests amidst a scenic, calm, and nature-friendly environment. GSA roles here can lead to fast-track promotions in the hospitality career ladder. Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Schedule: Rotational shift Work Location: In person Speak with the employer +91 9846468178

The Sous Chef is the second-in-command in the kitchen, responsible for supporting the Executive Chef in all aspects of kitchen operations. This includes food preparation, staff supervision, quality control, hygiene standards, inventory management, and ensuring a high standard of guest satisfaction through culinary excellence. The Sous Chef will be expected to bring a blend of traditional Kerala cuisine knowledge and contemporary culinary skills suitable for a resort setting. Key Responsibilities: 1. Kitchen Operations Supervise daily kitchen activities including food preparation and service. Ensure all food is prepared to the highest standards and in a timely manner. Oversee meal presentation and consistency. Maintain cleanliness and organization in all kitchen and storage areas. 2. Menu Planning & Development Assist in developing seasonal and à la carte menus. Introduce new dishes that reflect both local and global culinary trends. Customize menus for special events, banquets, and themed nights. 3. Team Management Supervise, mentor, and train junior kitchen staff. Create duty rosters and delegate tasks effectively. Foster a professional, collaborative, and disciplined kitchen culture. 4. Inventory & Cost Control Monitor stock levels, order supplies, and reduce wastage. Track food costs and assist in budgeting to ensure profitability. Work with vendors for procurement of fresh and high-quality ingredients. 5. Compliance & Hygiene Enforce food safety and hygiene standards (FSSAI/HACCP). Conduct regular inspections and audits. Ensure compliance with health and safety regulations. Skills & Qualifications: Degree/Diploma in Culinary Arts or Hotel Management. Minimum 4–6 years of experience in a 3-star or 4/5-star hotel/resort kitchen. Proficiency in Indian (especially Kerala), Continental, and Fusion cuisines. Strong leadership, communication, and organizational skills. Ability to work under pressure and handle large volumes during peak seasons. Experience in guest interaction and live cooking (preferred). Preferred Attributes: Knowledge of locally sourced ingredients from Wayanad and surrounding regions. Creative and innovative approach to food presentation. Passion for sustainability and healthy food concepts. Ability to work in a multicultural team environment. Compensation & Benefits: Competitive salary based on experience. Food, accommodation, and uniform provided. Performance incentives, annual leave, and growth opportunities. Job Type: Full-time Pay: ₹40,000.00 - ₹50,000.00 per month Schedule: Rotational shift Work Location: In person

The accountant will be responsible for managing all financial transactions of the resort, maintaining accurate records, ensuring compliance with tax and regulatory obligations, preparing financial reports, and supporting management in financial planning and budgeting. Key Responsibilities 1. Daily Accounting Operations Maintain day-to-day accounts (cash, bank, journal, ledger entries) Record income and expenses from various departments (rooms, F&B, spa, activities, etc.) Manage petty cash and bank reconciliations 2. Billing and Payments Generate and verify customer invoices and receipts Manage vendor payments and accounts payable/receivable Reconcile POS (point-of-sale) transactions from various outlets 3. Tax & Statutory Compliance File monthly/quarterly GST returns (GSTR-1, GSTR-3B) Handle TDS compliance and returns Assist in timely filing of income tax, PF, ESI, and professional tax if applicable 4. Financial Reporting Prepare monthly and quarterly profit & loss statements Track departmental costs and revenues Prepare budgets and variance reports for management 5. Internal Controls & Audits Maintain proper documentation for all financial records Coordinate with auditors for annual or internal audits Identify cost-saving and revenue-boosting opportunities Qualifications & Skills Required B.Com / M.Com / CA Inter / CMA Inter or equivalent 3–5 years of accounting experience (hospitality industry preferred) Working knowledge of Tally ERP , Zoho Books , or similar software Sound understanding of GST , TDS , and hotel-specific taxation Proficiency in MS Excel and financial reporting Strong integrity and attention to detail Ability to work independently and communicate with department heads Working Hours Full-time | 6 days a week May require extended hours during peak tourist seasons or audits Why Work in Wayanad? Wayanad offers a serene and pleasant working environment amidst lush greenery and cool climate. It’s a great location for professionals who prefer a healthy work-life balance and nature-inspired living. Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Schedule: Rotational shift Work Location: In person

The Sous Chef is the second-in-command in the kitchen, responsible for supporting the Executive Chef in all aspects of kitchen operations. This includes food preparation, staff supervision, quality control, hygiene standards, inventory management, and ensuring a high standard of guest satisfaction through culinary excellence. The Sous Chef will be expected to bring a blend of traditional Kerala cuisine knowledge and contemporary culinary skills suitable for a resort setting. Key Responsibilities: 1. Kitchen Operations Supervise daily kitchen activities including food preparation and service. Ensure all food is prepared to the highest standards and in a timely manner. Oversee meal presentation and consistency. Maintain cleanliness and organization in all kitchen and storage areas. 2. Menu Planning & Development Assist in developing seasonal and à la carte menus. Introduce new dishes that reflect both local and global culinary trends. Customize menus for special events, banquets, and themed nights. 3. Team Management Supervise, mentor, and train junior kitchen staff. Create duty rosters and delegate tasks effectively. Foster a professional, collaborative, and disciplined kitchen culture. 4. Inventory & Cost Control Monitor stock levels, order supplies, and reduce wastage. Track food costs and assist in budgeting to ensure profitability. Work with vendors for procurement of fresh and high-quality ingredients. 5. Compliance & Hygiene Enforce food safety and hygiene standards (FSSAI/HACCP). Conduct regular inspections and audits. Ensure compliance with health and safety regulations. Skills & Qualifications: Degree/Diploma in Culinary Arts or Hotel Management. Minimum 4–6 years of experience in a 3-star or 4/5-star hotel/resort kitchen. Proficiency in Indian (especially Kerala), Continental, and Fusion cuisines. Strong leadership, communication, and organizational skills. Ability to work under pressure and handle large volumes during peak seasons. Experience in guest interaction and live cooking (preferred). Preferred Attributes: Knowledge of locally sourced ingredients from Wayanad and surrounding regions. Creative and innovative approach to food presentation. Passion for sustainability and healthy food concepts. Ability to work in a multicultural team environment. Compensation & Benefits: Competitive salary based on experience. Food, accommodation, and uniform provided. Performance incentives, annual leave, and growth opportunities. Job Type: Full-time Pay: ₹40,000.00 - ₹50,000.00 per month Schedule: Rotational shift Work Location: In person

The Guest Service Associate (GSA) in F&B is responsible for delivering warm, efficient, and professional food and beverage service to guests in the restaurant, in-room dining, and other dining areas of the resort. The GSA ensures guest satisfaction through attentive service, product knowledge, and a pleasant attitude. Key Responsibilities Guest Interaction & Service Greet guests in a courteous and friendly manner Present menus and assist guests in choosing food and beverages Take orders accurately and relay them promptly to the kitchen/bar Serve food and beverages as per resort standards Dining Area Operations Set up and clear tables before and after service Maintain cleanliness and organization in the dining area Ensure tables, glassware, and cutlery are clean and properly placed Assist in buffet setup, live counters, or themed dining events Coordination & Communication Coordinate with kitchen and bar staff to ensure timely delivery Communicate any guest requests or complaints to the supervisor Assist in special requests like dietary restrictions, celebrations, etc. Billing & Closing Present checks and process payments through POS Handle cash/card transactions and balance the shift report Provide feedback forms and encourage guest reviews Skills & Qualities Excellent communication in English (Malayalam/Hindi is a plus) Positive attitude and guest-first mindset Basic knowledge of food & beverages (local and international) Teamwork, grooming, and time management Physically active and able to stand for long periods Qualifications & Experience 12th Pass or Diploma in Hotel Management or F&B Service 0–2 years of experience in a restaurant, café, or resort preferred Freshers with good attitude and communication are welcome Working Hours Rotational shifts | 9 hours/day | 6 days/week May include mornings, evenings, weekends, and holidays Working at a Wayanad Resort Working at a resort in Wayanad offers the chance to interact with domestic and international guests amidst a scenic, calm, and nature-friendly environment. GSA roles here can lead to fast-track promotions in the hospitality career ladder. Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Schedule: Rotational shift Work Location: In person Speak with the employer +91 9846468178