Job Description – Chef
Hotel Queen of Hills, Mussoorie
Position Title:
Chef / Head Chef
Department:
Food Production (Kitchen)
Reports To:
General Manager / Food & Beverage Manager
Job Summary:
Hotel Queen of Hills, Mussoorie is seeking an experienced and passionate Chef to oversee kitchen operations, ensure exceptional food quality, maintain hygiene standards, and deliver memorable dining experiences for hotel guests. The Chef will be responsible for menu planning, food preparation, team management, cost control, and maintaining high standards of culinary excellence.
Key Responsibilities:Culinary Operations
- Plan, prepare, and supervise the production of all meals served in the hotel restaurant, room service, and banquet functions.
- Develop seasonal and innovative menus featuring Indian, Continental, and local specialties.
- Ensure consistency in taste, presentation, and portion control for all dishes.
- Monitor food quality and maintain the highest culinary standards.
Kitchen Management
- Supervise and coordinate the activities of all kitchen staff including cooks, commis chefs, and stewards.
- Prepare duty rosters and allocate responsibilities to kitchen personnel.
- Train, mentor, and evaluate kitchen staff performance.
- Foster teamwork and maintain a positive work environment.
Inventory & Cost Control
- Manage food inventory, requisition supplies, and coordinate with vendors for procurement.
- Monitor stock levels and ensure proper storage and stock rotation (FIFO).
- Control food costs and minimize wastage while maintaining quality standards.
- Assist in budgeting and achieving departmental profitability targets.
Hygiene & Safety
- Ensure strict compliance with food safety, hygiene, and sanitation standards as per FSSAI guidelines.
- Maintain cleanliness and organization of all kitchen areas and equipment.
- Conduct regular checks to ensure safe handling and storage of food products.
- Ensure compliance with fire safety and occupational health regulations.
Guest Satisfaction
- Address guest feedback related to food quality and service promptly.
- Customize menus to accommodate special dietary requirements and guest preferences.
- Support special events, conferences, and banquet operations.
Qualifications:
- Diploma/Degree in Hotel Management or Culinary Arts from a recognized institute.
- Certification in Food Safety and Hygiene is preferred.
Experience:
- Minimum 3–5 years of experience as a Chef in hotels or resorts.
- Experience in handling multi-cuisine operations and banquet catering is preferred.
- Previous experience in hill stations or resort properties will be an added advantage.
Required Skills:
- Excellent culinary and food presentation skills.
- Strong leadership and team management abilities.
- Knowledge of food costing and inventory management.
- Understanding of FSSAI standards and HACCP principles.
- Ability to work under pressure and during peak business periods.
- Good communication and organizational skills.
Working Conditions:
- Flexible working hours including weekends and holidays.
- Ability to stand for extended periods and work in a fast-paced kitchen environment.
Pay: ₹13,075.62 - ₹30,000.00 per month
Work Location: In person
