Job Description

Culinary Leadership

Assist in designing and executing seasonal, locally inspired menus across all dining outlets Ensure consistency in taste, presentation, and portioning of all dishes Contribute to menu innovation by integrating regional and international culinary trends
Kitchen Operations

Supervise daily kitchen operations including procurement, mise en place, and service execution Uphold hygiene and safety standards in compliance with FSSAI and resort SOPs Monitor inventory levels, optimize food costs, and reduce wastage through efficient practices
Team Management

Support recruitment, training, and mentoring of kitchen staff including CDPs, commis, and stewards Conduct daily briefings, tastings, and performance reviews to maintain high standards Promote a culture of discipline, creativity, and collaboration within the kitchen team
Guest Experience

Engage with guests to gather feedback and accommodate special dietary requests Assist in curating personalized dining experiences for VIPs, weddings, and special events Coordinate closely with the F&B service team to ensure seamless guest service
Compliance & Documentation

Maintain accurate recipe cards, SOPs, and HACCP documentation Ensure compliance with statutory regulations including fire safety and food handling licenses Liaise with HR for staff onboarding, uniform management, and disciplinary procedures
Job Types: Full-time, Permanent

Pay: ?35,000.00 - ?40,000.00 per month

Benefits:

Provident Fund
Work Location: In person