Hiring: Executive Chef
Responsibilities:
– Lead and oversee all kitchen operations
– Plan menus and ensure exceptional food quality and presentation
– Manage and mentor the kitchen team to maintain high performance
– Oversee inventory, food costing, purchasing, and kitchen budgets
– Ensure hygiene, food safety, and kitchen SOPs are strictly followed
– Coordinate with management to enhance the overall dining experience
Requirements:
– Minimum 5–7 years of experience in a leadership role within a hotel or resort kitchen
– Must have expertise in North Indian, South Indian, and Continental cuisines
– Strong leadership, team management, and organizational skills
– Excellent knowledge of menu planning, food costing, and kitchen operations
– Passion for quality, consistency, and innovation
Benefits:
– Food and accommodation provided by the resort
Pay: ₹60,000.00 per month
Benefits:
Work Location: In person
