Design and execute seasonal, locally inspired menus for all outlets
Ensure consistency in taste, presentation, and portioning across all dishes
Innovate with regional and international cuisines to suit guest profiles
Kitchen Operations
Oversee daily kitchen operations including procurement, prep, and service
Maintain hygiene and safety standards as per FSSAI and resort SOPs
Monitor inventory, control food costs, and minimize wastage
Team Management
Recruit, train, and mentor kitchen staff including CDPs, commis, and stewards
Conduct regular briefings, tastings, and performance evaluations
Foster a culture of discipline, creativity, and teamwork
Guest Experience
Interact with guests for feedback and special requests
Curate personalized dining experiences for VIPs and events
Collaborate with F&B service team for seamless coordination
Compliance & Documentation
Maintain updated recipe cards, SOPs, and HACCP documentation
Ensure statutory compliance including fire safety and food handling licenses
Coordinate with HR for staff onboarding, uniforms, and disciplinary matters
Job Types: Full-time, Permanent
Pay: ₹45,000.00 - ₹70,000.00 per month
Benefits:
Food provided
Paid sick time
Paid time off
Provident Fund
Work Location: In person