Head Chef; Executive Chef

Position: Head Chef (Executive Chef)
Location: Prakāshamnagar

Role & responsibilities
Culinary Leadership & Innovation
Lead kitchen operations across all outlets including restaurant, room service, banquets, and events.
Design seasonal, la carte, and retreat-specific menus emphasizing  health-conscious, locally sourced, and organic ingredients .
Introduce contemporary culinary trends such as  farm-to-table, Ayurvedic, vegan, and plant-based menus .
Conduct regular tastings and maintain consistency in  taste, plating, and portion control .
Operational Management
Ensure  daily kitchen operations  are seamless and efficient across all shifts.
Enforce strict compliance with  HACCP, FSSAI, and hygiene standards .
Supervise kitchen inventory, manage procurement, and ensure cost-effective vendor collaboration.
Oversee the proper maintenance of kitchen infrastructure and equipment.
Team Management & Training
Recruit, mentor, and lead a  high-performing kitchen brigade .
Drive a culture of professionalism, creativity, and continuous learning.
Organize training programs on wellness cuisine, culinary skills, safety, and hygiene.
Conduct regular staff evaluations and establish  career growth plans .
Cost Control & Budgeting
Develop and manage the  kitchens operating budget , including food cost and labor.
Minimize wastage through smart inventory and portion control strategies.
Collaborate with the F&B Manager to optimize menu pricing and profitability based on sales analytics.
Guest Experience & Personalization
Engage directly with guests for  custom meal plans  (vegan, gluten-free, diabetic-friendly, etc.).
Gather guest feedback and fine-tune offerings to exceed expectations.
Partner with  nutritionists and wellness consultants  to align menu plans with holistic wellness programs.
Events & Retreats Support
Plan and execute  culinary experiences  for wellness retreats, themed dinners, private events, and workshops.
Represent Ridhira Retreat in  promotional campaigns , food festivals, and chef demos as a culinary ambassador.
Preferred candidate profile
Diploma/Degree in  Culinary Arts  or  Hotel Management  from a recognized institution.
8-12 years of progressive culinary experience , including at least  3–5 years as Head/Executive Chef  in a luxury resort or wellness retreat.
Expertise in  wellness-focused cuisines : organic, vegan, Ayurvedic, gluten-free, etc.
Strong leadership, mentoring, and communication skills.
In-depth knowledge of  kitchen hygiene standards , inventory systems, and food safety regulations.