Job Summary
The Executive Chef is responsible for overseeing all culinary operations of the resort, including restaurants, banquet functions, room service, staff cafeteria, and specialty dining outlets. The role involves menu planning, food quality control, kitchen management, staff supervision, budgeting, hygiene compliance, and ensuring exceptional guest dining experiences.
Key Responsibilities
- Manage overall kitchen operations across all resort outlets.
- Plan and develop menus based on seasonal availability and guest preferences.
- Ensure consistency in food quality, taste, presentation, and portion standards.
- Supervise and train kitchen staff including Sous Chefs, CDPs, Commis, and Stewards.
- Maintain proper food cost, wastage control, and kitchen budgeting.
- Monitor inventory levels and coordinate purchasing of kitchen supplies and ingredients.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Coordinate with F&B, Banquet, and Sales teams for events and special functions.
- Conduct regular inspections of kitchen equipment and work areas.
- Handle guest feedback related to food quality and service.
- Implement standard recipes and SOPs for smooth kitchen operations.
- Prepare staff duty rosters and manage manpower efficiently.
- Ensure proper storage, labeling, and stock rotation of food items.
- Maintain discipline and teamwork within the kitchen department.
- Introduce innovative dishes and improve culinary offerings regularly.
Required Skills
- Strong leadership and team management skills
- Excellent culinary knowledge and creativity
- Good communication and interpersonal skills
- Knowledge of food costing and inventory management
- Ability to work under pressure in a fast-paced environment
- Strong understanding of HACCP and food safety standards
- Time management and organizational skills
Qualification & Experience
- Degree/Diploma in Hotel Management or Culinary Arts
- Minimum 8–12 years of culinary experience in hotels or resorts
- At least 3–5 years of experience as Executive Chef or Sous Chef in a luxury resort/hotel
- Knowledge of Indian, Continental, Oriental, and International cuisines preferred
Working Conditions
- Flexible working hours including weekends and holidays
- Ability to stand for long hours and work in hot kitchen environments
Salary & Benefits
- As per company standards and experience
- Other resort benefits may be provided
Benefits:
- Food provided
- Provident Fund
Work Location: In person
