Executive Chef

Position Overview

The Executive Chef leads all culinary operations across the resort, ensuring exceptional dining experiences that reflect the character of the mountains and the resort’s brand. This role oversees menu development, kitchen leadership, food quality, cost control, and guest satisfaction across all outlets—including restaurants, lounges, room service, banquets, and seasonal outdoor dining.

The Executive Chef is a hands‑on leader who thrives in a dynamic, nature‑driven environment and can balance creativity with operational excellence.

Key Responsibilities Culinary Leadership

• Develop innovative, seasonal menus inspired by local ingredients and mountain cuisine.
• Maintain exceptional food quality, presentation, and consistency across all outlets.
• Lead daily kitchen operations, ensuring smooth service during peak resort periods.
• Uphold high standards of hygiene, safety, and sanitation in compliance with local regulations.

Team Management

• Recruit, train, and mentor a diverse culinary team, including sous chefs, cooks, and stewards.
• Foster a positive, collaborative kitchen culture that emphasizes professionalism and growth.
• Create staffing schedules that balance labor efficiency with service demands.
• Conduct regular performance evaluations and skills development sessions.

Operational Excellence

• Oversee inventory management, purchasing, and vendor relationships.
• Implement cost‑control strategies to manage food cost, waste, and portioning.
• Collaborate with the Food & Beverage Manager to plan and execute special events, banquets, and seasonal experiences.
• Ensure equipment is maintained and kitchen facilities remain in top condition.

Guest Experience

• Engage with guests to understand preferences and elevate the resort’s culinary reputation.
• Design signature dishes and memorable dining experiences unique to the mountain setting.
• Respond to guest feedback with professionalism and a commitment to continuous improvement.

Strategic Contribution

• Work with resort leadership to align culinary offerings with brand positioning.
• Contribute to long‑term planning for new outlets, menu concepts, and culinary experiences.
• Support marketing initiatives through menu storytelling, chef features, and special promotions.

Qualifications

• Proven experience as an Executive Chef or Senior Sous Chef in a luxury resort or high‑end hospitality environment.
• Strong background in menu development, cost control, and kitchen operations.
• Expertise in mountain, seasonal, or farm‑to‑table cuisine is an advantage.
• Excellent leadership, communication, and organizational skills.
• Ability to thrive in a remote or high‑altitude environment.
• Culinary degree or equivalent professional training preferred.

Personal Attributes

• Creative, passionate, and committed to excellence.
• Calm under pressure, especially during peak seasons.
• Strong sense of teamwork and mentorship.
• Adaptable to changing weather, seasonal demands, and diverse guest expectations.

Job Type: Full-time

Pay: From Rs120,000.00 per month

Work Location: In person