Head Chef (Indian Cuisine)

Description

Lead culinary operations across multiple boutique hotels. Ensure consistency and high standards in taste, presentation, food temperature, hygiene, and kitchen communication.

Responsibilities and Duties

- Ensure consistency and highest quality in taste, presentation, and temperature for all dishes. - Maintain quality and cleanliness of all food displays. - Ensure maximum creativity in food displays. - Facilitate smooth communication among kitchen and service staff. - Ensure compliance with resort guidelines, local food service standards, and legislation. - Monitor equipment and kitchen operations; ensure grooming and hygiene standards are followed. - Develop recipes and menus for seasonal and special events. - Conduct administrative duties: meetings, budget reviews, cost control, guest feedback, CAPEX planning. - Monitor purchasing, inventory, portion control, and waste reduction (FIFO system). - Delegate duties and manage kitchen staff performance and training. - Promote sustainability practices and a positive, professional work environment. - Flexible deployment across hotels within the Group as needed.

Qualifications and Requirements

- High school diploma or GED with 5 years’ experience in culinary/food & beverage, or - Degree in Culinary Arts, Hotel & Restaurant Management, or related major with at least 10 years’ experience.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends