- 1. Job Summary

The Head Chef is responsible for managing and supervising all kitchen operations at the wellness centre, ensuring the preparation of healthy, nutritious, and hygienic meals for guests, patients, and staff. The role involves menu planning, food quality control, inventory management, cost control, and kitchen team supervision, with a focus on wellness-oriented, vegetarian, and Ayurveda-inspired cuisine in accordance with the centre’s dietary guidelines.

2. Roles and Responsibilities

1. Kitchen Operations

- Manage, organize, and supervise all daily kitchen activities.
- Oversee food preparation, cooking, portioning, and timely meal service.
- Ensure smooth kitchen operations during breakfast, lunch, dinner, and special meal services.
- Establish kitchen procedures and ensure efficient utilization of resources.
- Monitor daily kitchen activities and maintain consistent service standards.

2. Healthy Food Preparation

- Prepare and supervise the preparation of nutritious, balanced, and hygienic meals suitable for a wellness-focused environment.
- Develop and implement menus featuring healthy, vegetarian, sattvic, and Ayurveda-inspired dishes as required.
- Coordinate with the Ayurveda doctors and wellness team to follow approved dietary instructions.
- Ensure the use of fresh ingredients, seasonal produce, herbs, and appropriate spices.
- Ensure special dietary requirements are followed accurately, based on approved instructions.

3. Menu Planning and Food Quality

- Plan daily and weekly menus in line with the wellness centre’s requirements.
- Develop new recipes and introduce healthy food options to improve guest satisfaction.
- Maintain consistency in taste, presentation, portion size, and food quality.
- Monitor food preparation and conduct quality checks before service.
- Review guest feedback and implement improvements in menu planning and food preparation.

4. Inventory and Cost Control

- Monitor kitchen inventory, daily consumption, and stock availability.
- Coordinate with the purchase department for timely procurement of quality ingredients.
- Maintain optimum stock levels and ensure proper storage of perishable and non-perishable items.
- Control food costs through effective portion management and ingredient utilization.




- Minimize food wastage and maintain accurate records of consumption and wastage.
- Monitor supplier quality and report discrepancies in purchased materials.

5. Food Safety and Hygiene

- Maintain high standards of kitchen cleanliness, personal hygiene, and food safety.
- Ensure proper food storage, labelling, temperature control, and FIFO (First In, First Out) practices.
- Ensure compliance with applicable FSSAI regulations and internal food safety procedures.
- Conduct regular kitchen hygiene checks and ensure proper cleaning and sanitization of utensils, equipment, and workstations.
- Ensure safe handling of food and prevent cross-contamination.

6. Team Management and Training

- Supervise, guide, and manage cooks, commis chefs, kitchen helpers, and other kitchen staff.
- Allocate daily duties and monitor staff performance.
- Train team members on food preparation, hygiene, safety, and standard operating procedures.
- Prepare staff schedules and ensure adequate kitchen coverage.
- Maintain discipline, teamwork, and qualified conduct within the kitchen.
- Identify training needs and improve team productivity.

7. Guest and Patient Satisfaction

- Ensure all meals are served on time and meet the centre’s quality standards.
- Coordinate with the Retreat Manager, front office, service team, and wellness team regarding meal schedules and guest requirements.
- Handle food-related complaints and feedback professionally and take corrective action.
- Ensure personalized dietary requests are communicated clearly to the kitchen team.
- Maintain a positive dining experience for guests and patients.

8. Equipment and Maintenance

- Ensure the proper use, cleaning, and maintenance of kitchen equipment.
- Monitor the condition of kitchen appliances and utensils.
- Report equipment breakdowns, maintenance requirements, and safety concerns promptly.
- Ensure efficient utilization of kitchen utilities and resources.

9.



Documentation and Reporting

- Maintain records of daily food production, inventory, purchases, consumption, and wastage.
- Prepare kitchen requirements and purchase requisitions.
- Monitor food costs and submit periodic kitchen performance reports to management.
- Ensure compliance with the centre’s standard operating procedures and food safety policies.
- Report operational issues, staffing requirements, and food quality concerns to the Retreat Manager / Vice President.

3. Required Qualifications and Skills

- Diploma or certification in Culinary Arts, Hotel Management, or a related field.
- Minimum 2 years of relevant experience in a hotel, resort, wellness centre, hospital, or institutional kitchen.
- Experience in healthy cuisine, vegetarian cooking, or Ayurveda-inspired food preparation is preferred.
- Strong knowledge of food safety, kitchen hygiene, inventory management, and cost control.
- Good leadership, communication, and team management skills.
- Ability to plan menus, manage kitchen operations, and supervise staff effectively.
- Strong organizational skills and attention to detail.
- Ability to work under pressure while maintaining food quality and service standards.

4. Key Performance Indicators (KPIs)

- Food quality, taste, presentation, and consistency.
- Timely preparation and service of meals.
- Guest and patient satisfaction.
- Kitchen hygiene and food safety compliance.
- Food cost management and reduction of wastage.
- Inventory accuracy and stock control.
- Effective kitchen staff management and productivity.
- Compliance with approved menus and dietary requirements.

5. General Responsibilities

The Head Chef must ensure that all kitchen operations are carried out efficiently and that meals are prepared according to the wellness centre’s approved menus and dietary instructions. The position requires a strong commitment to food quality, hygiene, cost control, team leadership, and guest satisfaction while supporting the wellness philosophy of Shathayu Ayurveda Yoga Retreat.

Job Types: Permanent, Full-time

Pay: ₹22,000.00 - ₹35,000.00 per month

Benefits:

- Provident Fund

Experience:

- total work: 2 years (Preferred)

Work Location: In person

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🏢 Shathayu Ayurveda
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