Key Responsibilities Culinary Operations & Quality • Oversee day-to-day kitchen operations across all outlets, including restaurants, banquets, in-room dining, and special events. • Design, develop, and regularly update menus reflecting local flavors, seasonal ingredients, and global cuisine trends. • Ensure consistent food quality, presentation, taste, and portion control across all outlets. • Introduce signature dishes and curated dining experiences for resort guests. Team Leadership & Training • Lead, mentor, and manage the entire kitchen brigade. • Plan duty rosters, manage staffing levels, and control overtime. • Train kitchen staff on cooking techniques, presentation standards, and hygiene practices. • Foster a positive, disciplined, and performance-driven kitchen culture. Cost Control & Inventory Management • Plan food costs, control wastage, and achieve budgeted food cost percentages. • Manage purchasing, inventory, and vendor relationships in coordination with Finance and Stores. • Ensure optimal utilization of raw materials and minimize spoilage. Hygiene, Safety & Compliance • Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP / FSSAI). • Maintain kitchen cleanliness, equipment upkeep, and safety protocols. • Ensure compliance with statutory and brand audit requirements. Banquets, Events & Guest Experience • Oversee food preparation and service for banquets, weddings, conferences, and outdoor resort events. • Coordinate with Sales and Operations for customized menus and special guest requirements. • Interact with guests when required to gather feedback and enhance dining experiences. Innovation & Sustainability • Promote use of local, organic, and sustainable ingredients where possible. • Drive innovation in menus, presentation, and dining concepts. • Support themed dinners, food festivals, and experiential dining activities. Candidate Profile Experience • 10 15 years of culinary experience with at least 3 5 years as Executive Chef or Sous Chef in a resort or luxury hotel. • Strong exposure to multi-cuisine operations, banquets, and large-scale events. • Resort experience preferred. Skills & Competencies • Strong leadership and team management skills. • Creative and innovative culinary mindset. • Excellent knowledge of food costing, hygiene, and kitchen operations. • Ability to work under pressure and manage large teams. • Strong communication and coordination skills.