This role demands a visionary culinary leader who can blend global multi-cuisine expertise with immersive, high-end guest experiences. The ideal candidate will design and execute highly curated culinary activations, ranging from sustainable farm-to-table programming to exclusive beach dinners and chic canap sundowners.

Key Responsibilities

- Experiential Culinary Programming: Design, launch, and host signature guest experiences, including interactive farm-to-table dinners, curated beachside dining events, coastal excursions, and premium canap sundowners.
- Multi-Cuisine Concept Development: Curate, innovate, and maintain an elevated multicuisine menu structure that merges international trends with high-quality, locally sourced Indian ingredients.
- Sourcing and Sustainability: Build strong relationships with local organic farms, fishermen, and artisanal purveyors across Maharashtra to ensure a steady supply of premium, seasonal ingredients.
- Championing local: Engaging with the local community and organizing food pop ups to elevate the dining experience with local flavours of the region.
- Operational and Kitchen Management: Oversee all daily kitchen operations, including main dining outlets, lounge/sundown bars, room service, and private events, ensuring strict compliance with FSSAI standards and international HACCP guidelines.
- Financial Management: Meet target food and labor cost percentages through meticulous menu engineering, waste reduction, local vendor negotiations, and precise P&L; management. Concept and Menu Engineering: Design and standardize all initial menus, recipes, and plating guides for the multi-cuisine restaurant, sundowner lounge, room service, and experiential beach/outdoor events.
- Supply Chain and Vendor Onboarding: Establish partnerships with organic farms, local fishermen,



and artisanal purveyors across Maharashtra to secure sustainable pipelines for the farm-to-table and local programs.
- Standard Operating Procedures (SOPs): Draft and implement comprehensive kitchen SOPs, standard recipes, cleaning schedules, and safety protocols adhering to FSSAI standards.
- Recruitment and Training: Hire the entire kitchen brigade and conduct rigorous preopening culinary boot camps focusing on multi-cuisine execution, experiential hospitality, and luxury service standards.
- Talent Leadership and Mentorship: Recruit, train, motivate, and retain a top-tier kitchen brigade, fostering a culture of innovation, precision, and continuous learning.

Qualifications and Skills

- Experience: 3+ years of experience as an Executive Chef or Head Chef in a luxury boutique hotel, 5-star resort, or high-end experiential standalone restaurant. Proven experience in Mumbais luxury dining market is highly preferred.
- Technical Expertise: Deep knowledge of multi-cuisine culinary arts, modern gastronomy techniques, premium seafood handling, and high-volume, elegant banqueting/canap production.
- Education & Certification: Degree or Diploma in Culinary Arts from a premier institute. Valid advanced food safety certification (FSSAI).
- Core Competencies: Exceptional palate, high artistic presentation standards, strong commercial acumen, and excellent public-facing communication skills to interact seamlessly with high-profile guests. Key Performance Metrics
- Experience Excellence: Guest satisfaction scores and review ratings (TripAdvisor, Google, social media) specifically tracking experiential dining activations.
- Financial Performance: Maintaining food and labor costs within strictly budgeted P&L; guidelines.
- Compliance: 100% compliance with local health codes, FSSAI regulations, and internal safety audits.
- Team Stability: Low kitchen staff turnover and robust internal progression/training metrics.

Contact Person

Sofiya Sayyed

SG OASIS

Interested candidates can share their resume on [email protected]

📌 Executive Chef - Multi - Cuisine - Pre-Opening Luxury Boutique Hotel (Madha)
🏢 SG Oasis
📍 Madha