Job Description
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.
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.
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