Company Description Radisson Blu Udaipur Palace Resort & Spa is a luxury hotel in Udaipur, Rajasthan, renowned for its setting on the banks of Fateh Sagar Lake with panoramic views of the Aravali Range. The resort features 245 upscale rooms and suites, extensive conference facilities, and 42,000 sq. ft. of landscaped lawns for social and corporate events. Guests enjoy diverse dining options including all-day dining at Neel Mahal, oriental cuisine at Wok by the Lake, a lobby bar, poolside bar, and a rooftop barbecue and grill overlooking the lake. The hotel also offers a contemporary salon and spa with specialized treatment rooms adjacent to a double-deck swimming pool, providing a comprehensive leisure and wellness experience. Role Description The Chef role is a full-time, on-site position based at Radisson Blu Udaipur Palace Resort & Spa in Una. The Chef is responsible for planning and preparing high-quality dishes across one or more hotel restaurants, ensuring consistency with brand standards and guest expectations. Day-to-day tasks include supervising kitchen operations, managing food preparation and presentation, coordinating with service teams, and maintaining hygiene and safety standards in all food production areas. The role also involves menu development, cost control, inventory management, and training and mentoring kitchen team members to support smooth and efficient service during breakfast, lunch, dinner,



and events. The Chef collaborates closely with the Food & Beverage leadership to deliver exceptional culinary experiences for individual guests, conferences, and large social functions. Qualifications
• Strong culinary skills in hot and cold kitchens, with expertise in menu planning, food preparation, and presentation for fine dining and large-scale banquets.
• Knowledge of food safety, sanitation, and HACCP standards, with a proven track record of maintaining a clean, organized, and compliant kitchen setting.
• Experience in kitchen team leadership, including training, scheduling, task delegation, and performance supervision in a hotel or resort setting.
• Ability to manage food costs, inventory, and vendor relationships, ensuring quality ingredients and efficient use of resources.
• Effective communication and collaboration skills to coordinate with Food & Beverage, service, and events teams for seamless guest experiences.
• Prior experience as a Chef or Sous Chef in a 4
- or 5-star hotel, resort, or upscale restaurant is highly preferred.
• Diploma or degree in Culinary Arts, Hotel Management, or a related field from a recognized institution is beneficial.
• Flexibility to work shifts, weekends, and holidays, and ability to perform in a high-volume, fast-paced environment.

📌 Chaf (Una)
🏢 Radisson Blu Udaipur Palace Resort
📍 Una