Head Chef

Job Description: Head Chef- Luxury Boutique Hotel (08 Rooms + Banquet Operations)

Position: Head Chef

Department: Kitchen / Culinary Operations

Location: Jaipur

Overview

We are seeking a highly skilled and passionate Chef de Partie to lead the culinary operations of our luxury 08-room boutique hotel with premium banqueting facilities owned by a large Corporate Company. The ideal candidate should be proficient in Indian, Continental, and Pan-Asian cuisines , with strong experience in luxury dining, banqueting, menu engineering, and kitchen management. This role requires creativity, leadership, operational acumen, and a deep commitment to food safety and quality.

Key Responsibilities

Culinary Expertise & Menu Development

• Develop and execute high-quality menus for À la carte dining experiences , room dining , banquets , weddings , conferences , and special events curated events .
• Demonstrate exceptional skills in Indian, Continental, and Pan-Asian cuisines .
• Create elegant, modern, and luxury-standard food plating and presentation .
• Innovate seasonal and event-specific menus aligned with luxury clientele expectations.

Kitchen Operations & Leadership

• Lead, train, mentor, and motivate the kitchen team to achieve excellence in culinary standards.
• Manage daily kitchen operations, ensuring efficiency, consistency, and quality in all food production.
• Coordinate closely with F&B service, banquet teams, and management for seamless event execution.

Food Safety, Hygiene & Compliance

• Ensure full adherence to FSSAI and HACCP guidelines.
• Maintain strict hygiene, sanitation, and safety standards across all kitchen and storage areas.
• Conduct regular audits to ensure compliance with hotel and industry food safety requirements.

Financial & Inventory Management

• Monitor and control food cost , kitchen expenses , and wastage through effective planning and portion control.
• Prepare and manage kitchen budgets , vendor relations, and cost-efficient procurement strategies.
• Oversee store ordering , stock rotation, receiving procedures, and inventory management.
• Maintain accurate stock levels to support both daily operations and large banquet events.

Banqueting & Large-Scale Production

• Develop menus and production plans for banquets, weddings, conferences, and corporate events .
• Manage bulk cooking operations while maintaining premium quality and consistency.
• Coordinate with event planners and banquet teams for smooth food service execution.

Guest Experience & Service Excellence

• Engage with guests when required to understand preferences and ensure a personalized experience.
• Handle special dietary requests and create bespoke dining experiences for luxury clientele.

Qualifications & Skills Required

• Minimum 10 years experience as CDP in luxury hotels, premium restaurants, or resorts.
• Expertise in Indian, Continental, and Pan-Asian cuisines .
• Strong understanding of luxury dining standards , plating, and presentation.
• Proven experience managing banquets and large-scale kitchen operations .
• In-depth knowledge of FSSAI , HACCP , food safety norms, and kitchen hygiene standards.
• Strong leadership, communication, and team-management skills.
• Proficient in food cost control , budgeting, and stock management.

The Candidate Experience

• Culinary degree or diploma from a recognized institute.
• Experience in boutique luxury hotels or standalone fine-dining restaurants.
• Training and certification in HACCP or FSSAI food safety standards.

On Offer for the Candidate :

• Competitive salary and benefits.
• A creative, collaborative, and high-energy work environment.
• Opportunity to lead and innovate within a luxury boutique hospitality setting owned by a large Corporate Company.