Job Description

- Executive Chef

Location:

Boche Island, Kumbalangi

Position:

Executive Chef

Employment Type:

Full-time

About the Role

We are seeking an experienced and innovative

Executive Chef

to lead our culinary operations at Boche Island, Kumbalangi. The ideal candidate will bring strong leadership, creativity, and deep knowledge of coastal, Indian, and global cuisines, while maintaining the highest standards of quality, sustainability, and guest satisfaction.

Key ResponsibilitiesCulinary Leadership

Develop and execute seasonal menus highlighting local Kumbalangi and Kerala coastal produce. Ensure exceptional food quality, consistency, and presentation across all outlets. Innovate signature dishes and immersive dining experiences unique to the island setting.

Kitchen Operations

Oversee day-to-day kitchen operations including prep, cooking, plating, and service flow. Ensure adherence to hygiene, sanitation, and food safety standards (FSSAI compliant). Maintain inventory, manage food cost, and reduce wastage through efficient planning.

Team Management

Recruit, train, and mentor kitchen staff; build a culture of discipline and teamwork. Conduct performance evaluations and implement skill-development programs. Coordinate with service teams to deliver exceptional guest experiences.

Budgeting & Cost Control

Manage kitchen budgets, vendor relationships, and purchasing. Optimize cost efficiency without compromising quality. Ensure accurate forecasting, consumption tracking, and cost management.

Guest Engagement

Interact with guests to gather feedback and curate personalized dining experiences. Host culinary events, live cooking, or chef's table experiences as needed.

Required Qualifications & Skills

Proven experience as Executive Chef or Senior Sous Chef in a high-end resort, hotel, or standalone restaurant. Strong knowledge of seafood, Kerala coastal cuisine, and international culinary trends. Expertise in kitchen management, costing, and menu engineering. Excellent leadership, communication, and organizational skills. Certification in culinary arts; FSSAI certification preferred. Ability to work in an island/outdoor hospitality environment.

Preferred Attributes

Passion for sustainability and local sourcing. Creative approach to modern and traditional cuisine. Ability to innovate guest-centric dining concepts for unique island settings.

Compensation & Benefits

Competitive salary based on experience. Accommodation and meals provided. Opportunities for professional growth and training.
Job Type: Full-time

Pay: ?50,000.00 - ?60,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person