Chef jobs in Uttarakhand

Key Responsibilities

1. Culinary Operations

• Lead and supervise the complete kitchen operation of the resort.

• Ensure consistent quality, taste, presentation and portion control across all food outlets and meal periods.

• Develop and maintain menus for Indian, Continental, Asian and international cuisine.

• Create healthy, nutritious and wellness-focused menus suitable for resort guests.

• Develop Ayurveda-friendly, sattvic, low-oil, low-salt and special-diet menus in coordination with the wellness/Ayurveda team.

• Introduce seasonal menus, healthy specials, themed dinners and culinary experiences.

• Ensure attractive and appropriate food presentation according to luxury resort standards.

2. Menu Planning & Development

• Design and regularly review à la carte, buffet, banquet and wellness menus.

• Develop menus according to guest profile, seasonality and market trends.

• Create menus for special occasions, retreats, weddings, MICE events and private functions.

• Develop healthy alternatives for guests with dietary preferences or requirements.

• Maintain standardized recipes and preparation methods.

3. Food Cost & Inventory Control

• Establish and maintain food cost targets in coordination with management.

• Monitor food consumption, wastage and portion sizes.

• Prepare food costing for all menu items and new dishes.

• Control food purchases and ensure optimum utilization of ingredients.

• Conduct regular kitchen inventory and maintain proper stock levels.

• Minimize food wastage through proper production planning and FIFO practices.

4. Food Safety & Hygiene

• Ensure strict compliance with FSSAI and resort food-safety standards.

• Maintain high standards of personal hygiene, kitchen cleanliness and sanitation.

• Ensure proper storage, temperature control, labeling and handling of food products.

• Conduct regular kitchen inspections and corrective actions.

• Ensure proper cleaning and maintenance of kitchen equipment.

• Maintain all required kitchen hygiene and temperature records.

5. Team Leadership & Training

• Prepare staff duty rosters and manpower requirements.

• Monitor staff performance and productivity.

• Identify training requirements and coordinate with HR/management.

• Participate in recruitment and selection of culinary staff when required.

6. Resort Events & Banquets

• Plan and execute menus for:

 Weddings

 Conferences and MICE

 Corporate events

 Retreats

 Private dinners

 Theme nights

 Wellness programs

 Festivals and special occasions

• Ensure accurate production planning according to expected covers.

• Coordinate with the Banquet and F&B teams for smooth event execution.

• Wellness & Ayurveda Focus

Pay: ₹50,000.00 - ₹80,000.00 per month

Benefits:

• Food provided

Experience:

• Head/ Executive Chef: 5 years (Preferred)

Work Location: In person