Key Responsibilities

1. Culinary Operations

- Lead and supervise the complete kitchen operation of the resort.
- Ensure consistent quality, taste, presentation and portion control across all food outlets and meal periods.
- Develop and maintain menus for Indian, Continental, Asian and international cuisine.
- Create healthy, nutritious and wellness-focused menus suitable for resort guests.
- Develop Ayurveda-friendly, sattvic, low-oil, low-salt and special-diet menus in coordination with the wellness/Ayurveda team.
- Introduce seasonal menus, healthy specials, themed dinners and culinary experiences.
- Ensure attractive and appropriate food presentation according to luxury resort standards.

1. Menu Planning & Development

- Design and regularly review à la carte, buffet, banquet and wellness menus.
- Develop menus according to guest profile, seasonality and market trends.
- Create menus for special occasions, retreats, weddings, MICE events and private functions.
- Develop healthy alternatives for guests with dietary preferences or requirements.
- Maintain standardized recipes and preparation methods.

1. Food Cost & Inventory Control

- Establish and maintain food cost targets in coordination with management.
- Monitor food consumption, wastage and portion sizes.
- Prepare food costing for all menu items and new dishes.
- Control food purchases and ensure optimum utilization of ingredients.




- Conduct regular kitchen inventory and maintain proper stock levels.
- Minimize food wastage through proper production planning and FIFO practices.

1. Food Safety & Hygiene

- Ensure strict compliance with FSSAI and resort food-safety standards.
- Maintain high standards of personal hygiene, kitchen cleanliness and sanitation.
- Ensure proper storage, temperature control, labeling and handling of food products.
- Conduct regular kitchen inspections and corrective actions.
- Ensure proper cleaning and maintenance of kitchen equipment.
- Maintain all required kitchen hygiene and temperature records.

1. Team Leadership & Training

- Prepare staff duty rosters and manpower requirements.
- Monitor staff performance and productivity.
- Identify training requirements and coordinate with HR/management.
- Participate in recruitment and selection of culinary staff when required.

1. Resort Events & Banquets

- Plan and execute menus for:

 Weddings  Conferences and MICE

 Corporate events

 Retreats

 Private dinners

 Theme nights

 Wellness programs

 Festivals and special occasions

- Ensure accurate production planning according to expected covers.
- Coordinate with the Banquet and F&B; teams for smooth event execution.
- Wellness & Ayurveda Focus

Pay: ₹50,000.00 - ₹80,000.00 per month

Perks

- Food provided

Experience:
- Head/ Executive Chef: 5 years (Preferred)

Work Location: In person

📌 Executive Head Chef (Rishikesh)
🏢 Naturoville Resort
📍 Rishikesh