Key Responsibilities

Pre-Opening & Project Management

- Lead the culinary planning and execution of new resort openings.
- Develop kitchen layouts, workflow plans, and operational SOPs.
- Assist in procurement of kitchen equipment and smallwares.
- Establish vendor and supplier networks in remote locations.
- Develop opening menus, recipes, costing sheets, and production standards.
- Recruit, train, and mentor opening culinary teams.

Culinary Operations

- Oversee food production and kitchen operations across all properties.
- Ensure consistency in food quality, presentation, and guest experience.
- Develop signature dining concepts and destination-specific menus.
- Introduce local and regional cuisine experiences unique to each property.
- Conduct regular property audits and quality reviews.

Financial Management

- Monitor food cost, wastage, inventory control, and kitchen profitability.




- Establish standard recipes and portion controls.
- Drive revenue through creative dining experiences and seasonal promotions.
- Prepare and manage annual culinary budgets.

Team Leadership & Development

- Mentor Executive Chefs and kitchen leadership teams across resorts.
- Develop training programs and succession planning initiatives.
- Build a high-performance culinary culture focused on excellence and guest satisfaction.
- Ensure compliance with company policies and hotel standards.

Hygiene, Compliance & Safety

- Ensure adherence to food safety, hygiene, and sanitation standards.
- Implement HACCP and FSSAI compliance across all properties.
- Conduct regular audits and corrective action programs.

📌 Corporate Chef (Mumbai Suburban)
🏢 Miros Hotels & Resorts
📍 Mumbai Suburban