1. JOB OVERVIEW

The Head Chef is responsible for the overall management and smooth operation of the kitchen. The role involves leading the culinary team, planning menus, maintaining food quality and presentation standards, controlling food costs, ensuring hygiene and safety compliance, and delivering an excellent dining experience in line with the standards of Voyage Hotels & Resorts.

1. KEY RESPONSIBILITIES

- Lead, supervise and manage the entire kitchen team effectively.

- Plan and prepare menus in coordination with the management and operational requirements.

- Ensure consistency in taste, quality, presentation and portion control of all dishes.

- Monitor daily food preparation and kitchen operations.

- Maintain high standards of food hygiene, sanitation and kitchen safety.

- Ensure compliance with company SOPs, food safety regulations and hygiene standards.

- Control food costs, wastage and portion sizes to achieve operational targets.

- Monitor kitchen inventory and coordinate with Stores/Purchase for timely procurement of ingredients.

- Inspect the quality and freshness of raw materials before use.

- Maintain proper records of food production, wastage, requisitions and stock consumption.

- Train, guide and motivate kitchen staff to improve their culinary skills and performance.

- Prepare duty rosters and allocate responsibilities to kitchen team members.

- Coordinate closely with F&B; Service, Stores, Purchase and other departments.

- Handle guest feedback related to food quality and take corrective action when required.

- Develop new dishes and introduce menu improvements based on guest preferences and business requirements.

- Ensure proper storage, labelling and FIFO practices for all food items.

- Maintain cleanliness and proper working condition of all kitchen equipment and work areas.

- Monitor staff grooming, discipline, attendance and adherence to kitchen procedures.

- Ensure smooth kitchen operations during banquets,



events, group functions and peak business periods.

- Assist management in achieving food cost, quality and productivity targets.

1. QUALIFICATIONS & EXPERIENCE

- Diploma/Degree in Hotel Management, Culinary Arts or a related field preferred.

- Minimum 5–8 years of relevant culinary experience, preferably in a hotel, resort, restaurant or banquet operation.

- Previous experience in a supervisory or senior kitchen position is essential.

- Strong knowledge of Indian and/or international cuisine, depending on the property's requirements.

- Experience in menu planning, food costing, inventory control and kitchen operations.

- Knowledge of food safety and hygiene standards.

1. SKILLS & COMPETENCIES

- Strong leadership and team-management skills.

- Excellent culinary and food presentation skills.

- Good knowledge of food costing and portion control.

- Strong communication and coordination skills.

- Ability to work under pressure in a fast-paced environment.

- Good problem-solving and decision-making abilities.

- Creativity and passion for developing new dishes.

- Strong attention to detail and quality.

- Excellent knowledge of kitchen hygiene and safety practices.

- Good staff training and mentoring abilities.

1. PERFORMANCE EXPECTATIONS

- Maintain consistent food quality and presentation standards.

- Achieve optimum food cost and minimize unnecessary wastage.

- Ensure high standards of kitchen hygiene and food safety.

- Maintain smooth and effective kitchen operations.

- Build and maintain a disciplined, motivated and productive culinary team.

- Ensure timely preparation and service of all food orders.

- Contribute to guest satisfaction and positive food-related feedback.

Pay: ₹25,000.00 - ₹29,000.00 per month

Advantages

- Food provided

- Paid sick time

- Paid time off

Education

- Diploma (Preferred)

Experience

- Kitchen: 5 years (Required)

Language

- English (Preferred)

- Hindi (Preferred)

Work Location: In person

📌 Head Chef (Kaziranga National Park)
🏢 Voyage Hospitality
📍 Kaziranga National Park