Job Description

Job Overview

The Head Chef is responsible for overseeing all kitchen operations, including menu planning, food preparation, quality control, and team management. This role ensures the highest culinary standards, cost efficiency, and guest satisfaction while maintaining hygiene and safety standards. The Head Chef will lead the kitchen team to create memorable dining experiences that align with the resort's brand and vision.

Key Responsibilities

Culinary Operations

Supervise and manage all kitchen operations including restaurants, banquets, and room dining. Design, plan, and update menus according to guest preferences, seasonal availability, and cost considerations. Maintain food quality, presentation, and taste standards across all outlets. Oversee food preparation and ensure timely service during peak hours. Conduct food tastings and maintain consistency in recipes and portion control.

Team Management & Training

Lead, train, and motivate chefs, cooks, and kitchen assistants to deliver excellence. Schedule kitchen staff and allocate duties to ensure efficient workflow. Foster a culture of teamwork, creativity, and discipline within the kitchen. Conduct performance reviews and recommend training and development programs.

Inventory & Cost Control

Manage inventory of raw materials, kitchen supplies, and equipment. Control food costs, minimize wastage, and ensure optimum utilization of resources. Collaborate with the purchase department for sourcing quality ingredients at competitive prices. Maintain accurate records of purchases, consumption, and wastage.

Quality, Hygiene & Safety

Ensure compliance with FSSAI standards, hygiene regulations, and food safety protocols. Conduct regular kitchen inspections to ensure cleanliness and equipment maintenance. Implement SOPs for kitchen safety, storage, and sanitation. Maintain proper documentation for audits and inspections.

Menu Innovation & Guest Engagement

Develop new dishes, themed menus, and special promotions to enhance guest experience. Incorporate local and seasonal ingredients to add uniqueness to the menu. Interact with guests during service or special events to receive feedback and improve offerings.

Coordination & Reporting

Coordinate with F&B, Banquets, and Front Office teams for event planning and menu execution. Prepare reports on kitchen performance, sales, and cost control for management review. Participate in management meetings and contribute to strategic planning for F&B growth.

Qualifications & Requirements

Degree / Diploma in Culinary Arts or Hotel Management.

5 years of culinary experience

, with at least

3-4 years in a leadership role

as Sous Chef or Head Chef. Expertise in multi-cuisine operations (Indian, Continental, Oriental, etc.). Strong leadership, creativity, and organizational skills. Excellent knowledge of food costing, budgeting, and inventory management. Hands-on experience with kitchen operations, food presentation, and modern culinary trends. Ability to thrive under pressure and maintain quality during peak operations.
Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹70,000.00 per month

Benefits:

Food provided Health insurance Paid sick time Paid time off Provident Fund
Work Location: In person