Head Chef

The Head Chef will be responsible for leading and managing the entire kitchen operations of West Downs Heritage Resort Ooty The role demands exceptional culinary expertise leadership qualities and sound knowledge of recipe management across multiple cuisines South Indian North Indian Chinese and Continental The ideal candidate should ensure quality consistency cost efficiency and guest satisfaction in every meal served while maintaining the resort s reputation for excellence in hospitality Key Roles Responsibilities1 Kitchen Operations Supervision Oversee daily kitchen activities including preparation cooking plating and service quality Plan organize and execute menus for breakfast lunch and dinner across all outlets and banquets Ensure all dishes are prepared to the highest standards of quality presentation and hygiene Conduct regular kitchen audits to ensure compliance with FSSAI and food safety guidelines 2 Recipe Menu Management Develop standardize and document recipes for all cuisines South Indian North Indian Chinese and Continental Innovate new dishes and menu ideas to suit resort guests and seasonal demand Ensure portion control and recipe consistency across all shifts and chefs 3 Inventory Indent Cost Management Prepare daily and weekly indents for ingredients and consumables in coordination with the Purchase Department Efficiently manage stock levels storage and issue tracking to minimize wastage Work closely with the purchase team to negotiate supplier rates and maintain quality standards Control food cost and monitor kitchen P L performance 4 Staff Leadership Training Supervise and mentor all kitchen staff ensuring performance discipline and teamwork Conduct regular training sessions on hygiene cooking standards recipe management and guest interaction Lead by example with hands-on culinary execution during peak service hours 5 Guest Engagement Feedback Personally meet guests during meal services to take feedback on food quality and presentation Collaborate with F B service team to incorporate guest suggestions into menu refinement Handle food-related complaints promptly and professionally 6 Hygiene Audit Reporting Maintain strict kitchen cleanliness and hygiene standards Ensure temperature control logs sanitation checklists and kitchen audits are properly documented Prepare and submit daily weekly kitchen reports to management stock indents wastage performance metrics Candidate Profile Education Diploma Degree in Hotel Management or Culinary Arts Experience Minimum 5-7 years of progressive kitchen experience including 2 years as Sous Chef or Head Chef in a 3-star or 4-star property Skills Required Expertise in South Indian North Indian Chinese Continental cuisines Strong recipe management and cost-control knowledge Leadership communication and team management skills Good computer literacy for recipe costing and reporting Compensation Benefits Salary 35 000 - 40 000 per month based on experience Accommodation Provided within resort premises Food Complimentary all meal Additional Perks Performance-based incentives yearly appraisal and resort service privileges How to Apply Interested candidates can send their resume to coo westdownsheritageresort com Contact 91 8098103388 Job Types Full-time Permanent Pay 32 000 00 - 40 000 00 per month Benefits Food provided Ability to commute relocate Ooty Tamil Nadu Reliably commute or planning to relocate before starting work Required Application Question s Maximum Salary for this position we are looking for is Rs 40000 a month based on experience and previous salary Please those who are looking for salary as Max 40k kindly apply Experience Head chef 1 year Required CDP 2 years Required Language English Required Work Location In person