About the job The Head of Culinary & Nourishment is responsible for leading the culinary vision and execution at Woods at Sasan. This role goes beyond traditional kitchen leadership, focusing on creating immersive, sustainable, and wellness-driven dining experiences that align with the brand’s philosophy of nature, authenticity, and mindful living.

The Executive

Chef will oversee all culinary operations, champion farm-to-table practices, and curate menus that celebrate local ingredients, regional heritage, and global techniques.

Culinary Leadership & Strategy

- Define and execute the culinary direction in alignment with the brand ethos of sustainability and nourishment
- Design seasonal menus inspired by local produce, forest ingredients, and regional traditions
- Continuously innovate guest dining experiences, including immersive and outdoor dining concepts

Kitchen Operations Management

- Oversee daily kitchen operations across all outlets
- Maintain the highest standards of food quality, hygiene, and presentation
- Implement efficient kitchen workflows and cost controls

Sustainability & Sourcing

- Lead farm-to-table initiatives, working closely with local farmers and suppliers
- Minimize food waste and promote sustainable kitchen practices
- Ensure ethical sourcing and traceability of ingredients

Team Leadership & Development

- Recruit, train, and mentor the culinary team
- Foster a culture of creativity, collaboration, and excellence
- Conduct regular performance reviews and skill development programs

Guest Experience & Engagement

- Curate personalized dining experiences for guests




- Engage with guests to share culinary stories and philosophy
- Collaborate with other departments to enha
- nce overall guest journeys

Health, Wellness & Nutrition

- Integrate wellness-focused offerings into menus
- Balance indulgence with nourishment, catering to diverse dietary preferences
- Ensure adherence to nutritional standards where applicable

Financial & Administrative Management

- Manage food cost, budgets, and inventory control
- Optimize resource utilization without compromising quality
- Ensure compliance with all safety and regulatory requirements

Qualifications & Experience

- Proven experience as an Executive Chef or Head Chef in luxury resorts or boutique hospitality
- Strong expertise in sustainable, farm-to-table, or wellness-driven cuisine
- Deep knowledge of regional Indian cuisine, with global exposure preferred
- Demonstrated leadership and team management skills
- Strong business acumen and cost management experience

Key Competencies

- Creative and cutting-edge culinary mindset
- Passion for sustainability and nature-driven experiences
- Strong leadership and interpersonal skills
- Attention to detail and commitment to excellence
- Adaptability in a remote, nature-based environment

What We Offer

- Opportunity to lead a distinctive culinary program in a unique natural setting
- Creative freedom to build and evolve a signature dining experience
- Collaborative and purpose-driven work environment
- Competitive compensation and benefits

Requirements added by the job poster
- 5+ years of Hospitality experience
- Bachelor's Degree

📌 Head of Culinary & Nourishment (Talala)
🏢 Woods at Sasan
📍 Talala