Up Executive chef Jobs – 15 Open Jobs Today

Executive Sous Chef - Amankora
Aman Group Sarl —Kora, Uttar Pradesh
- Full-time
- Hospitality
- English
- Microsoft Office
- Health insurance
Kitchen Executive chef
Hotel Anand Continental —Allahabad, Uttar Pradesh
- ₹30,000 - ₹45,000 a month
- Full-time
- Team management
- In-person
- Diploma
- Food provided
Quick apply
14d
Indian Executive Chef
Madhurima Sweets —Chinhat, Lucknow, Uttar Pradesh
- ₹45,000 - ₹60,000 a month
- Full-time
- Cooking
- Team management
- In-person
- Food provided
Quick apply
Executive Chef- South Indian Cuisine
Cohire Solutions —Lucknow, Uttar Pradesh
- ₹60,000 - ₹90,000 a month
- Cooking
- Team management
- Travel
Quick apply
7d
Executive Chef
Carnivale Enterprises LLP —Greater Noida, Uttar Pradesh
- ₹45,000 - ₹60,000 a month
- Full-time
- Cooking
- Food service
- In-person
- Food provided
Quick apply
8d
Chef de Partie - Continental
AccorHotel —Lucknow, Uttar Pradesh
- Full-time
- Cooking
- Diploma
- Restaurant experience
Quick apply
Executive Chef
IHCL —Lucknow, Uttar Pradesh
Commis Chef
The Vrindavan Inn —Mathura, Uttar Pradesh
- ₹14,000 - ₹20,000 a month
- Email
- Cooking
- English
- In-person
- Paid time off
- Food provided
Quick apply
Junior Sous Chef (Asian) – Six Senses Fort Barwara
Six Senses —Barwara, Uttar Pradesh
- Hospitality
- English
- 12th Pass
Sous Chef
Carnivale Enterprises LLP —Greater Noida, Uttar Pradesh
- ₹35,000 - ₹45,000 a month
- Full-time
- Cooking
- Food service
- In-person
- Food provided
Quick apply
8d
Production Chef (Sr. CDP / Sous Chef)
Arroy Foods —Noida, Uttar Pradesh
- ₹45,000 - ₹65,000 a month
- Full-time
Sous Chef
Marriott International, Inc —Ghaziabad, Uttar Pradesh
- Full-time
- 12th Pass
- Communication skills
Executive Sous Chef
Marriott International, Inc —Ghaziabad, Uttar Pradesh
- Full-time
- 12th Pass
- Communication skills
1d
Dimsums / Momos Specialist
Arroy Foods —Noida, Uttar Pradesh
- ₹15,000 - ₹20,000 a month
- Full-time
Commis I, II, III (Continental, Tandoor And Indian) (Permanent)
Bravura Gold Resort —Meerut, Uttar Pradesh
- Master's degree
- Restaurant experience

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Executive Sous Chef - Amankora

Aman Group Sarl -
Kora, Uttar Pradesh

Apply Now

Job details

Full-time

Benefits

Health insurance

Qualifications

French
Hospitality
Arabic
English
Microsoft Office
Kitchen management
Chef
Restaurant experience

Full job description

Location Overview
Join our team in Amankora. The first resort in Bhutan and with five lodges across its central and western valleys, Amankora has been a part of this legendary Buddhist Kingdom for almost 20 years. Dedicated to providing an unparalleled experience of this pristine, year-round destination – one of the happiest places in the world – Amankora’s five lodges are each a sanctuary designed to complement its uniquely beautiful setting.

Role

The Executive Sous-Chef plays a vital role in managing and elevating the culinary experience in Amankora Bhutan as an ultra-luxury hotel in a remote location.

This position demands exceptional leadership, adaptability, and extensive experience in multicultural cuisine. The ideal candidate must thrive in a diverse,

high-pressure environment while ensuring excellence in food quality, guest satisfaction, and kitchen operations. Given the remote setting, the role requires an

initiative-taking approach to ingredient sourcing, coordination, and team development.

Responsibilities

Oversee kitchen operations, ensuring efficiency despite logistical challenges.
Develop strong relationships with the local and international suppliers to secure premium ingredients.
Implement effective inventory control, stock rotation, and procurement strategies to minimize waste.
Work closely with the purchasing team to navigate import/export challenges, ensuring consistent supply chain management.
Ensure kitchen equipment is well-maintained and coordinate repairs in a remote setting where resources may be limited.
Lead, train, and mentor a diverse culinary team from distinct cultural backgrounds.
Foster a collaborative and disciplined kitchen culture, ensuring motivation and colleague retention in a challenging location.
Conduct structured training programs to develop local talents while maintaining international luxury standards.
Resolve conflicts and challenges related to cultural differences and work ethics.
Coordinate colleague scheduling, workload distribution, and performance evaluations to maximize efficiency.
Enforce strict adherence to HACCP (Hazard Analysis Critical Control Point), ISO (International Organization for Standardization), and local health regulations, despite infrastructure challenges.
Train colleagues in food safety, hygiene, and best kitchen practices to maintain international standards.
Conduct regular kitchen audits to ensure the highest level of cleanliness and organization.
Lead daily kitchen operations, ensuring seamless service across multiple dining outlets.
Curate and execute multicultural menus, incorporating international flavors while respecting local traditions and ingredients.
Maintain the highest standards of presentation, consistency, and flavors across all dishes.
Innovate and develop seasonal menus, exclusive fine-dining experiences, and bespoke culinary events for high-profile guests.
Collaborate with the Executive Chef to introduce signature dishes that align with the hotel's ultra-luxury standards.
Adapt to limited ingredient availability by developing creative, locally sourced solutions without compromising quality.
Engage with high-profile guests to understand their preferences and curate tailor-made dining experiences.
Work closely with the front-of-the-house to ensure a seamless culinary journey for guests.
Oversee guest feedback with professionalism, providing solutions that exceed expectations.
Introduce private dining concepts, Chef's tables, and immersive culinary experiences.
Maintain strict control over food cost, waste management, and portioning.
Develop strategies to optimize resources and reduce operational costs without affecting quality.
Work closely with the finance team to track budgeting, forecasting, and supplier negotiations.

Requirements

Minimum 8-10 years of international experience in luxury hospitality, Michelin-starred restaurants, or remote high-end resorts.
Expertise in multicultural cuisine, with a strong background in European, Asian, and Middle Eastern Culinary traditions.
Proven ability to lead teams in remote or challenging environments, with experience in a third-world setting being an advantage.
Strong logistical and critical thinking skills to navigate ingredient sourcing and supply chain difficulties.
Fluent in English, knowledge in French, Arabic, or local dialects.
Ability to work under high-pressure conditions, manage multiple outlets, and meet ultra-luxury standards.
Proficiency in kitchen management software, costing tools, and Microsoft Office.

Benefits

Annual leave of 24 working days.
Public Holidays of 12 days.
Rest and Recuperation leave with air tickets covered as per company policy.
Full on or off premise accommodation with all utility expenses coverage.
Relocation Allowance as per company policy.
Competitive remuneration package.
Group Medical Insurance Cover.

If you enjoy working in a professional and welcoming environment and take pride in supporting a team with care, organization, and attention to detail, we invite you to join us as Executive Sous Chef.

Apply Now

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Executive Sous Chef - Amankora

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Junior Sous Chef (Asian) – Six Senses Fort Barwara

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Executive Sous Chef

Dimsums / Momos Specialist

Commis I, II, III (Continental, Tandoor And Indian) (Permanent)

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