Head Chef – South Indian Cuisine & Kitchen Operations

Company: Winners Hill Resort (WHR)

Location: Walayar, Coimbatore, Tamil Nadu

Department: Food Production / Kitchen Operations

Employment Type: Full-Time

Experience: 4–7 Years (Relevant experience in a hotel, resort or restaurant preferred)

Job Summary

Winners Hill Resort is looking for an experienced and dynamic Head Chef with strong expertise in South Indian cuisine, kitchen management and team leadership. The candidate will be responsible for overseeing end-to-end kitchen operations, maintaining food quality and consistency, implementing systematic kitchen processes and leading the culinary team.

The ideal candidate must combine strong culinary skills with operational discipline, cost management and the ability to independently manage a skilled kitchen.

Key Responsibilities

1. Culinary Expertise & Menu Development

- Demonstrate strong expertise in authentic South Indian cuisine, including Tamil Nadu-style preparations.
- Oversee preparation of breakfast, lunch, dinner, snacks and special menus.
- Develop and standardise recipes, portion sizes and presentation.
- Introduce new dishes and improve existing menu offerings.
- Ensure consistency in taste, quality and presentation.

2. Kitchen Operations & Systems

- Establish and implement standard operating procedures (SOPs) for kitchen operations.
- Manage daily kitchen planning, food preparation and service schedules.
- Implement recipe cards, standard measurements and portion controls.
- Maintain daily production sheets, kitchen checklists and inventory records.
- Ensure proper storage, labelling, FIFO and stock rotation.
- Monitor food wastage and implement cost-control measures.
- Maintain food safety, hygiene and sanitation standards.

3. Kitchen Leadership & Team Management





- Lead, supervise and train the kitchen team.
- Allocate responsibilities and manage daily kitchen schedules.
- Monitor staff performance, discipline, grooming and productivity.
- Conduct regular team briefings and training sessions.
- Build an organised, accountable and performance-driven kitchen team.
- Coordinate effectively with F&B; service, procurement, housekeeping and management.

4. Inventory & Cost Management

- Plan raw material requirements based on occupancy and expected guest count.
- Monitor food costs, consumption and wastage.
- Coordinate with procurement for quality ingredients at competitive prices.
- Conduct regular stock verification and inventory reconciliation.
- Ensure optimum utilisation of kitchen resources.
- Prepare food cost and consumption reports for management.

5. Quality, Hygiene & Compliance

- Ensure compliance with applicable FSSAI and food safety requirements.
- Conduct routine kitchen hygiene and equipment inspections.
- Maintain temperature logs and food storage standards.
- Ensure safe food handling and prevent cross-contamination.
- Maintain kitchen cleanliness and equipment upkeep.

6. Banquets, Events & Bulk Cooking

- Plan and execute food production for weddings, corporate outings and resort events.
- Manage buffet operations and large-scale catering requirements.
- Estimate ingredient quantities and manpower requirements.




- Ensure timely food preparation and uninterrupted service during peak operations.

Required Qualifications & Skills
- Diploma / Degree in Hotel Management or Culinary Arts preferred.
- 4–7 years of relevant kitchen experience, with proven experience as a Head Chef or Senior Sous Chef.
- Strong expertise in South Indian cuisine is essential.
- Experience in bulk cooking, buffet operations and banquet catering.
- Strong kitchen systems, SOP implementation and inventory management skills.
- Knowledge of food costing, menu engineering and wastage control.
- Proven leadership, staff training and team management abilities.
- Strong organisational and problem-solving skills.
- Ability to independently manage end-to-end kitchen operations.

Ideal Candidate Profile We are looking for a hands-on culinary leader who can build a systematic, efficient and disciplined kitchen operation at Winners Hill Resort. The candidate must possess excellent South Indian culinary expertise, strong people-management skills and the ability to balance food quality, guest satisfaction and operational profitability.

Apply Now: https://forms.gle/w9mHzFwfLyvTS3nR8

Interested candidates can share their resume to [email protected]

Head Chef, South Indian Cuisine, Tamil Nadu Cuisine, Kitchen Management, Kitchen Operations, Culinary Management, Food Production, Menu Planning, Menu Development, Recipe Standardization, Food Costing, Inventory Management, Kitchen SOP, Food Cost Control, Bulk Cooking, Banquet Operations, Buffet Management, Staff Management, Team Leadership, Food Safety, FSSAI, Kitchen Hygiene, Waste Management.

Pay: ₹30,000.00 - ₹50,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Head Chef (Coimbatore)
🏢 Winners Hill Resorts
📍 Coimbatore