Job Description

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Position Overview:
The Chef Manager will be responsible for overseeing all culinary and operational aspects of the Staff Cafeteria, Executive Dining, Gym, and Salon services at Della Adventure & Resort. The role demands exceptional expertise in bulk food production, menu planning, cost control, hygiene, and team management to cater to approximately 1,800 employees daily. The ideal candidate must ensure consistent food quality, staff satisfaction, and seamless coordination between the all the departments.
Key Responsibilities:
Culinary & Operations Management:
Plan, organize, and supervise daily operations of the staff cafeteria and executive dining areas.
Oversee bulk cooking operations, ensuring high-quality, nutritious, and hygienic food preparation.
Design and implement weekly rotational menus balancing taste, nutrition, and budget.
Monitor portion control, food presentation, and timely meal service for all employees.
Manage and ensure smooth operations of support facilities including the Staff Gym and Salon, ensuring quality service and upkeep.
Team Leadership:
Lead, train, and motivate a team of cooks, stewards, and service staff.
Ensure discipline, grooming, and performance standards are maintained across all team members.
Conduct regular team briefings, training on hygiene and safety protocols.
Cost Control & Inventory:
Manage food cost within budget while maintaining quality standards.
Monitor inventory levels, manage procurement, and minimize wastage.
Maintain accurate records of consumption, stock, and cost reports.
Quality, Hygiene & Compliance:
Ensure compliance with FSSAI standards, HACCP, and internal hygiene audits.
Conduct regular inspections of kitchen equipment and premises.
Coordinate with maintenance and housekeeping for smooth operations.
Guest (Employee) Experience & Coordination:
Work closely with HR to gather feedback from employees and implement continuous improvements.
Ensure timely meal service aligned with employee shifts and operational needs.
Manage and maintain a positive, motivating environment in all staff facilities.
Job Expectations:
Qualifications & Experience:
Degree/Diploma in Hotel Management or Culinary Arts from a recognized institute.
Minimum 8-10 years of experience in large-scale food production or industrial catering, preferably in hospitality or corporate setups.
Proven expertise in bulk cooking and staff dining operations for 1000+ employees.
Strong leadership, planning, and organizational skills.
Knowledge of nutrition, menu planning, hygiene standards, and cost control.
Ability to multitask and manage operations across multiple facilities (Dining, Gym, Salon).
Minimum Qualification: Degree/Diploma in Hotel Management or Culinary Arts from a recognized institute
Minimum Job Experience: Minimum 8-10 years of experience in large-scale food production or industrial catering, preferably in hospitality or corporate setups
Reporting to: Culinary Director
Travel: N/A

Skills Required