Company Description : JüSTa is India’s homegrown, art-led luxury hospitality brand with over two decades of heritage and more than 35 properties across wildlife, heritage, spiritual, mountain escapes, and key business hubs. The brand focuses on curated stays where art, design, and local culture combine with warmth and comfort to offer affordable luxury with character. Justa’s portfolio includes jüSTa Hotels & Resorts, Justaa Luxé, NUO by jüSTa, Bookmark Resorts,each tailored to different guest needs and experiences.

Across all brands, guests experience the spirit of India through thoughtfully designed interiors, collaboration with local artisans, regional flavors, and personalized service. The team is committed to creating meaningful, memorable stays grounded in art and authentic hospitality.

Role Description : The Executive Chef is a full time, on-site role based in Kolad near to Panvel, responsible for overseeing all culinary operations and ensuring a high-quality dining experience aligned with Justa’s luxury and art-led brand standards.

This role involves designing and updating menus that reflect regional flavors and contemporary trends, supervising food preparation, and maintaining consistent quality, presentation, and taste.

The Executive Chef leads, trains, and schedules kitchen staff, manages inventory and procurement, controls food costs, and enforces hygiene, safety, and regulatory compliance in all kitchen areas.





The position includes close collaboration with hotel management to support events, destination weddings, and special promotions, as well as actively engaging in guest feedback to refine offerings.

The Executive Chef is expected to maintain a visible presence in the property, especially during peak service times, to ensure smooth operations and exceptional guest satisfaction.

Qualifications : Culinary expertise in Indian and international cuisines, with strong skills in menu planning, recipe development, and food presentation.

Experience in kitchen operations, including staff supervision, training, scheduling, and workflow management in a hotel or resort environment.

Proficiency in food cost control, inventory management, vendor coordination, and basic budgeting to maintain profitability and quality.

Solid understanding of food safety, sanitation standards, and compliance with local health regulations and best practices.

Strong leadership, communication, and team-building skills, with the ability to collaborate effectively with front-of-house and management.

Proven experience in managing banquets, events, and destination weddings, including customized menus and large-scale operations.

Diploma or degree in Culinary Arts, Hotel Management, or a related field, with prior experience as an Executive Chef or Senior Sous Chef.

Ability to work flexible hours, maintain calm under pressure, and deliver consistently high standards in a fast-paced setting.

📌 Executive Chef (Panvel)
🏢 jüSTa Hotels u0026 Resorts
📍 Panvel