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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