Job Summary
Three Seasons Hotel is looking for a passionate, experienced, and creative Indian & Multi-Cuisine Chef to lead kitchen operations and deliver exceptional dining experiences for hotel guests. The ideal candidate should have strong expertise in Indian cuisine while being capable of preparing a variety of Continental, Chinese, and other popular multi-cuisine dishes. The Chef will be responsible for maintaining high food quality, hygiene standards, kitchen efficiency, and cost control.
Key Responsibilities
- Prepare, cook, and present high-quality dishes with consistency and attention to detail.
- Specialize in North Indian cuisine while being proficient in multi-cuisine offerings including Continental, Chinese, and popular snacks.
- Develop and update menus based on guest preferences, seasonal ingredients, and hospitality trends.
- Ensure timely preparation and service for breakfast, lunch, dinner, room service, and banquet events.
- Maintain the highest standards of food quality, taste, freshness, and presentation.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Monitor inventory, maintain stock levels, and coordinate procurement of ingredients.
- Minimize food wastage and optimize kitchen costs without compromising quality.
- Supervise, train, and motivate kitchen staff to maintain operational excellence.
- Maintain cleanliness and organization of all kitchen areas and equipment.
- Coordinate with the restaurant and front office teams to ensure smooth service and guest satisfaction.
- Handle guest feedback professionally and continuously improve food quality.
- Ensure all kitchen equipment is properly maintained and report maintenance issues promptly.
Required Qualifications
- Diploma or Degree in Culinary Arts, Hotel Management, or a related field (preferred).
- Minimum 3–5 years of experience as a Chef in a hotel, restaurant, or hospitality establishment.
- Proven expertise in Indian cuisine with hands-on experience in preparing multi-cuisine dishes.
- Strong understanding of food safety, hygiene, and kitchen operations.
- Experience in banquet and buffet service will be an added advantage.
- Ability to work efficiently in a fast-paced environment.
Required Skills
- Expert knowledge of Indian cuisine.
- Good knowledge of Continental and Chinese cuisine.
- Menu planning and recipe standardization.
- Food costing and inventory management.
- Team leadership and staff training.
- Time management and multitasking.
- Strong communication and interpersonal skills.
- Creativity and attention to detail.
- Commitment to maintaining high standards of quality and cleanliness.
Personal Attributes
- Passionate about cooking and hospitality.
- Positive attitude and professional appearance.
- Ability to work under pressure and meet service timelines.
- Honest, disciplined, and dependable.
- Guest-focused mindset with a commitment to excellence.
Working Schedule
- Full-time position.
- Rotational shifts, including weekends and public holidays.
- Weekly off as per company policy.
Why Join Three Seasons Hotel?
At Three Seasons Hotel, Vrindavan, we are committed to delivering memorable hospitality experiences. We value teamwork, innovation, and excellence, providing an environment where culinary professionals can showcase their talent and grow their careers.
Pay: ₹20,000.00 - ₹45,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
Work Location: In person
