Executive Chef

The Executive Chef at a resort is responsible for overseeing all culinary operations within the resort's kitchens, ensuring the highest standards of food preparation, quality, and service. This role involves managing kitchen staff, creating and refining menus, maintaining inventory, ensuring adherence to health and safety regulations, and contributing to the overall guest experience by delivering exceptional dining experiences.

**Key Responsibilities**:

- **Culinary Leadership & Supervision**:

- Lead and manage all kitchen staff, including sous chefs, line cooks, and kitchen assistants, ensuring efficient operations and fostering a positive work environment.
- Conduct regular training sessions for staff to improve cooking techniques, presentation, and service standards.
- Ensure that all team members follow proper food handling and safety protocols.
- **Menu Planning & Development**:

- Create, design, and update menus, ensuring they reflect the resort’s theme, guest preferences, and seasonal availability of ingredients.
- Develop recipes and culinary techniques that deliver exceptional quality and presentation.
- Regularly review guest feedback and adjust the menu offerings to align with expectations.
- **Quality Control & Food Preparation**:

- Maintain high standards of food quality, presentation, and taste for all meals served.
- Monitor all food preparation and cooking processes to ensure consistency and quality.
- Oversee food portioning, plating, and presentation to meet resort standards.
- **Inventory & Budget Management**:

- Manage inventory control, ordering, and sourcing of ingredients to ensure cost efficiency and reduce waste.
- Develop and maintain relationships with suppliers and vendors to obtain the best quality ingredients at competitive prices.
- Work with the management team to establish food budgets, track expenses, and ensure that financial targets are met.
- **Health & Safety Compliance**:

- Ensure compliance with all local health, sanitation, and safety regulations within the kitchen and dining areas.
- Implement and uphold health standards for food storage, preparation, and handling.
- Monitor kitchen cleanliness and implement cleaning schedules for equipment and work areas.
- **Guest Experience & Communication**:

- Collaborate with resort management to customize dining options for guests, including dietary preferences, special requests, and themed events.
- Attend regular meetings with the management team to discuss guest feedback and improve the overall guest experience.
- Engage directly with guests in certain circumstances to gather feedback or address concerns about meals.
- **Event & Special Functions Management**:

- Oversee the culinary preparation and execution of special events, banquets, and resort functions, ensuring smooth operations.
- Create customized menus for special events and ensure high-quality service delivery.
- **Team Building & Staff Development**:

- Recruit, hire, and manage kitchen personnel.
- Foster a collaborative, creative, and professional environment to encourage innovation and continuous improvement.
- Develop career advancement opportunities for kitchen staff.

**Qualifications & Skills**:

- **Education**:

- Culinary Arts degree or equivalent.
- Certification in food safety or health regulations preferred.
- **Experience**:

- Minimum 5-7 years of experience in a professional kitchen, with at least 3 years in a managerial or executive role.
- Experience working in a resort, hotel, or high-end restaurant environment is highly preferred.
- **Skills**:

- Strong leadership and team management skills.
- Excellent culinary knowledge and a passion for high-quality food preparation.
- Strong organizational and time-management abilities.
- Budgeting and financial management skills.
- Excellent communication and interpersonal skills.
- Creative flair for menu development and food presentation.
- Ability to work under pressure in a fast-paced environment.

**Working Conditions**:

- The Executive Chef will work in a fast-paced kitchen environment, often under high-pressure situations during peak dining hours.
- Availability during weekends, holidays, and special events may be required.
- The role requires standing for extended periods, manual labor, and use of kitchen equipment.

**Reports to**:

- Resort General Manager or Food and Beverage Director.

**Salary & Benefits**:

- Competitive salary based on experience.
- Benefits may include health insurance, paid time off, and other perks typically provided by the resort.

This role is pivotal to the success of the resort’s culinary operations, with the Executive Chef playing a central part in ensuring that guests have a memorable and exceptional dining experience during their stay.

Pay: ₹60,000.00 - ₹75,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Day shift
- Rotational shift

Supplemental Pay:

- Overtime pay
- Performance bonus
- Quarterly bonus

Work Location: In person