The most exotic and luxurious resort in South India - Located in a peninsula far away from the crowd - Deep through the woods - Surrounded by the tranquil lake and dense forest.
The Commis I (Chinese) is responsible for preparing authentic Chinese dishes under the supervision of senior chefs, ensuring that guests experience high quality flavors, presentation, and service standards that match the reputation of a luxury resort. Key Responsibilities: Food Preparation…
The Commis I (Continental) is an integral member of the kitchen team, responsible for preparing and assisting in the creation of high quality continental dishes under the guidance of senior chefs. This role is hands on, requiring strong technical skills,…
The Deputy Chef de Partie (DCDP) – Continental is a vital member of the culinary team, supporting the Chef de Partie and Sous Chef in delivering sophisticated continental dishes that match the resort’s high standards. This role balances hands on…
The Chef de Partie – Continental is responsible for preparing, cooking, and presenting high quality continental dishes in line with the resort’s standards. The role involves supervising Commis chefs, ensuring kitchen hygiene, and maintaining consistency in taste, portioning, and presentation.…
The HR Executive will serve as a pivotal support in the HR function—handling day to day operations, ensuring smooth onboarding, managing staff welfare, and supporting strategic HR initiatives. This role focuses on delivering a positive employee experience in a serene…
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…
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…
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…
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…
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…