Job Description

Position :

Wellness Executive Chef

Education :

Bachelor's degree in Culinary Arts, Hospitality Management, or a related field. Advanced culinary certifications are preferred

Experience :

12-15 years of relevant experience with minimum 05 years' experience in Wellness Industry

POSITION SUMMARY:

The Executive Chef is responsible for leading the culinary team in creating world-class, health-oriented cuisine that aligns with the resort's wellness philosophy. The role involves curating exceptional dining experiences through innovative menus, sustainable sourcing, and meticulous execution. The Executive Chef will ensure that all food offerings meet the highest standards of quality, presentation, and taste, catering to the unique dietary needs and preferences of guests.

DUTIES AND RESPONSIBILITIES:

Design and implement diverse, nutritious, and health-focused menus that align with the resort's wellness objectives. Collaborate with nutritionists and wellness experts to create customized meal plans for guests with specific dietary requirements. Continuously innovate and introduce new culinary trends, ensuring the menus reflect the latest in health-conscious dining Oversee the daily operations of all kitchens, ensuring consistent, high-quality food preparation and presentation. Implement and maintain the highest standards of food safety, hygiene, and sanitation in all culinary areas. Coordinate with the purchasing department to source the finest, organic, and locally-sourced ingredients, ensuring sustainability and quality. Lead, train, and mentor the culinary team, fostering a culture of excellence, creativity, and continuous improvement. Conduct regular performance evaluations, provide feedback, and implement training programs to enhance the skills of the culinary staff. Collaborate with the human resources department to recruit and retain top culinary talent. Engage with clinical team to understand guest's dietary preferences and provide personalized dining experiences that exceed expectations. Handle guest feedback and resolve any culinary-related issues promptly and professionally. Develop and manage the culinary department's budget, ensuring cost-effective operations without compromising quality. Monitor food costs, labor costs, and other expenses, implementing strategies to maximize profitability while maintaining luxury standards. Collaborate with the finance department to prepare financial reports and forecasts for the culinary operations. Implement sustainable practices within the culinary department, including waste reduction, energy efficiency, and eco-friendly sourcing. Ensure that the resort's wellness philosophy is integrated into all culinary offerings, promoting healthy living through balanced, nutritious meals. Ensure flawless execution of all culinary aspects of events, maintaining the resort's reputation for excellence. Ensure that all culinary operations comply with local health regulations, industry standards, and the resort's internal policies. Stay updated on culinary trends, health regulations, and industry best practices, implementing changes as necessary to maintain the resort's leadership in the market. Conduct regular audits and inspections of the kitchens and dining facilities to ensure compliance with all standards. Ensure that all operational equipment is used to its appropriate function and well maintained. Report all defectives asset and equipment to the Engineering department. Provide the appropriate training to all Food Preparation and Stewarding staff for all specific machinery.

DESIRED PROFILE:

Bachelor's degree in Culinary Arts, Hospitality Management, or a related field. Advanced culinary certifications are preferred. A minimum of 10 years of experience in luxury or wellness-focused culinary environments, with at least 5 years in an executive chef or senior leadership role. Exceptional culinary skills with a strong focus on health and wellness cuisine. Proven leadership abilities with experience in managing large, diverse teams. Strong financial acumen with experience in budgeting, cost control, and financial reporting. Excellent communication and interpersonal skills, with a guest-centric approach. Creative and innovative mindset, with a passion for continuous improvement and excellence.

Strong understanding

Job Types: Full-time, Permanent

Pay: ?1,200,000.00 - ?1,600,000.00 per year

Benefits:

Food provided Health insurance Paid sick time Provident Fund
Schedule:

Day shift Morning shift Weekend availability
Work Location: In person

Expected Start Date: 15/05/2025