Job Summary The Executive Chef is responsible for leading all culinary operations of the five-star premium resort, ensuring exceptional food quality, innovative menu development, high standards of hygiene, and outstanding guest dining experiences. The role focuses on culinary excellence, cost control, team leadership, and brand consistency in line with luxury hospitality standards. Key Responsibilities Oversee all kitchen operations including restaurants, specialty dining, banquets, in-room dining, and staff cafeteria. Design, develop, and update menus that reflect luxury standards, seasonality, and guest preferences. Ensure consistent food quality, taste, presentation, and portion control. Maintain the highest standards of food safety, hygiene, and sanitation (HACCP / FSSAI compliance). Lead, train, and mentor the culinary team including Sous Chefs, CDPs, Commis, and Stewards. Manage food cost, inventory control, procurement, and vendor negotiations. Plan and execute banquets, events, weddings, and special themed dinners. Collaborate with F&B, Sales, and Marketing teams for promotions and guest experiences. Handle guest feedback professionally and implement continuous improvements. Ensure compliance with brand standards, statutory regulations, and internal audits. Drive sustainability initiatives and minimize food waste. Skills & Competencies Strong leadership and people management skills. Exceptional culinary creativity and innovation. Expertise in multi-cuisine and luxury dining concepts. Strong financial acumen (food costing, budgeting, forecasting). Attention to detail and commitment to excellence. Ability to work under pressure in a high-end hospitality environment. Qualifications & Experience Degree or Diploma in Culinary Arts / Hotel Management. 10–15 years of progressive culinary experience in luxury hotels or five-star resorts. Minimum 3–5 years as Executive Chef or Executive Sous Chef in a premium property. Strong knowledge of international cuisines and fine dining. Exposure to pre-opening of luxury resorts will be an advantage. Work Environment Long and flexible working hours. High-volume luxury resort operations. Requires hands-on involvement and leadership presence. Job Types: Full-time, Permanent Pay: ₹45,000.00 - ₹65,627.38 per month Work Location: In person
Job Summary The Front Office Manager is responsible for managing the daily operations of the front office department, ensuring exceptional guest service, efficient room management, and smooth coordination with other departments. The role focuses on guest satisfaction, team leadership, and operational excellence. Key Responsibilities Manage and supervise front office staff including reception, guest service associates, bell desk, and concierge. Ensure smooth check-in and check-out procedures in line with hotel standards. Handle guest complaints and resolve issues professionally to ensure guest satisfaction. Maintain high standards of customer service and hospitality. Monitor room availability, occupancy, and coordination with housekeeping. Ensure accurate billing, cash handling, and night audit processes. Train, schedule, and evaluate front office staff performance. Ensure compliance with hotel policies, safety standards, and statutory requirements. Prepare daily, weekly, and monthly operational reports. Coordinate with sales, housekeeping, and maintenance departments. Manage VIP arrivals, group bookings, and special guest requirements. Skills & Competencies Excellent communication and interpersonal skills. Strong leadership and team management abilities. Problem-solving and decision-making skills. Customer-focused attitude. Knowledge of PMS (Property Management Systems). Ability to work under pressure and handle multiple tasks. Qualifications & Experience Bachelor’s degree or Diploma in Hotel Management or Hospitality. 3–7 years of experience in hotel front office operations. Prior supervisory or managerial experience preferred. Knowledge of hotel software and Microsoft Office. Work Environment Rotational shifts including weekends and holidays. Fast-paced hospitality environment. Job Types: Full-time, Permanent Pay: ₹35,000.00 - ₹45,627.38 per month Work Location: In person
Job Summary The Executive Chef is responsible for leading all culinary operations of the five-star premium resort, ensuring exceptional food quality, innovative menu development, high standards of hygiene, and outstanding guest dining experiences. The role focuses on culinary excellence, cost control, team leadership, and brand consistency in line with luxury hospitality standards. Key Responsibilities Oversee all kitchen operations including restaurants, specialty dining, banquets, in-room dining, and staff cafeteria. Design, develop, and update menus that reflect luxury standards, seasonality, and guest preferences. Ensure consistent food quality, taste, presentation, and portion control. Maintain the highest standards of food safety, hygiene, and sanitation (HACCP / FSSAI compliance). Lead, train, and mentor the culinary team including Sous Chefs, CDPs, Commis, and Stewards. Manage food cost, inventory control, procurement, and vendor negotiations. Plan and execute banquets, events, weddings, and special themed dinners. Collaborate with F&B, Sales, and Marketing teams for promotions and guest experiences. Handle guest feedback professionally and implement continuous improvements. Ensure compliance with brand standards, statutory regulations, and internal audits. Drive sustainability initiatives and minimize food waste. Skills & Competencies Strong leadership and people management skills. Exceptional culinary creativity and innovation. Expertise in multi-cuisine and luxury dining concepts. Strong financial acumen (food costing, budgeting, forecasting). Attention to detail and commitment to excellence. Ability to work under pressure in a high-end hospitality environment. Qualifications & Experience Degree or Diploma in Culinary Arts / Hotel Management. 10–15 years of progressive culinary experience in luxury hotels or five-star resorts. Minimum 3–5 years as Executive Chef or Executive Sous Chef in a premium property. Strong knowledge of international cuisines and fine dining. Exposure to pre-opening of luxury resorts will be an advantage. Work Environment Long and flexible working hours. High-volume luxury resort operations. Requires hands-on involvement and leadership presence. Job Types: Full-time, Permanent Pay: ₹45,000.00 - ₹65,627.38 per month Work Location: In person