Responsibilities:
– Lead and manage all kitchen operations
– Plan menus and ensure consistent food quality and presentation
– Supervise, train, and motivate the kitchen team
– Manage inventory, food costing, and kitchen budgets
– Maintain hygiene, safety, and quality standards
– Coordinate with management to enhance the overall dining experience
Requirements:
– Minimum 4–6 years of experience in a leadership role within a hotel or resort kitchen
– Strong leadership and team management skills
– Expertise in menu planning, food costing, and kitchen operations
– Ability to maintain high standards of quality, hygiene, and efficiency
Perks:
– Food and accommodation provided by the resort
Pay: ₹50,000.00 per month
Work Location: In person
📌 Executive Head Chef (India)
🏢 Serene Waters
📍 India
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