Key Responsibilities

- 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.

2. 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.

3. 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 recent 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.

4. 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.

5. 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.

6. 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

Benefits

- Food provided

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

Work Location: In person

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