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:

Contact:

Job Types: Full-time, Permanent

Pay: ₹32, ₹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