Key Responsibilities :

- Assist the Executive Chef in overseeing daily kitchen operations.
- Lead and manage all Western cuisine sections (Continental, Mediterranean, Italian, etc.).
- Ensure consistent food quality, presentation, and portion control.
- Develop and update seasonal menus in line with resort standards and guest preferences.
- Supervise, train, and mentor kitchen staff to maintain high performance.
- Monitor food costs, inventory control, and wastage management.
- Maintain hygiene and safety standards (HACCP compliance).
- Coordinate with F&B;, Banquets, and Events teams for smooth operations.
- Ensure guest satisfaction by maintaining high culinary standards.
- Handle procurement planning and vendor coordination.
- Act as Executive Chef in their absence.

Preferred Experience :

- Experience in luxury resorts, beach resorts, or destination properties.
- Exposure to multi-cuisine operations and large banquet events.
- Pre-opening resort experience is an advantage.





Requirements & Qualifications :

- Diploma/Degree in Culinary Arts or Hotel Management.
- Minimum 8-12 years of experience in Western cuisine.
- At least 3-5 years in a leadership role within reputed resort brands.
- Experience working in luxury or international resort chains preferred.
- Robust knowledge of international Western culinary trends.
- Excellent computer skills (MS Office, inventory management systems, POS, recipe costing software).
- Strong leadership, communication, and organizational skills.
- Ability to work under pressure in a fast-paced resort environment.
- Strong understanding of food safety standards and compliance.

Job Types : Full-time, Permanent

Pay: ₹50,000.00 - ₹100,000.00 per month

Benefits :

- Food provided
- Provident Fund

Work Location: In person

📌 Executive Sous Chef (Karjat)
🏢 Zuper Hotels E Resorts
📍 Karjat