**Position Summary Key Responsibilities

Culinary Leadership

- Lead all aspects of Japanese kitchen operations including planning, execution, and quality control.
- Design and curate authentic Japanese menus including Sushi, Sashimi, Robatayaki, Teppanyaki, Kaiseki, Ramen, and modern fusion concepts.
- Ensure consistency in taste, presentation, portioning, and guest satisfaction.
- Introduce seasonal menus and creative culinary experiences.

Kitchen Operations

- Manage day-to-day kitchen activities, staffing, scheduling, and workflow efficiency.
- Maintain high standards of hygiene, food safety, sanitation, and HACCP compliance.
- Monitor food cost, wastage, inventory, and procurement processes.
- Coordinate with purchasing teams for sourcing premium and authentic Japanese ingredients.

Team Management

- Recruit, train, mentor, and supervise kitchen staff.
- Develop SOPs and maintain operational discipline within the kitchen.
- Foster a culture of teamwork, creativity, and excellence.

Guest Experience

- Engage with guests to understand preferences and deliver memorable dining experiences.
- Handle VIP dining requirements, special events, and chef’s table experiences.




- Collaborate with F&B; and marketing teams for promotions, festivals, and culinary events.

Strategic Responsibilities

- Drive innovation and positioning of the Japanese cuisine vertical within the resort.
- Support revenue generation through menu engineering and culinary branding initiatives.
- Stay updated on global Japanese culinary trends and techniques.

Qualifications

- Degree/Diploma in Culinary Arts, Hospitality Management, or equivalent.
- Specialized training in Japanese Cuisine preferred.

Experience

- 10-15 years of culinary experience with at least 5 years in a leadership role focused on Japanese cuisine.
- Prior experience in luxury hotels, premium standalone restaurants, or international hospitality brands preferred.
- Expertise in Sushi and Japanese hot kitchen operations is mandatory.

Minimum Qualification : Degree/Diploma in Culinary Arts, Hospitality Management, or equivalent

Minimum Job Experience : 10-15 years of culinary experience with at least 5 years in a leadership role focused on Japanese cuisine

Reporting to : Culinary Director

Travel : N/A

📌 F & B Production, Executive Chef (Lonavla)
🏢 Della Group
📍 Lonavla