Head Chef (Executive Chef)

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.