Chef

Solana Hills Retreat by Signum Hospitality; Dr. Ambedkar Nagar; On-site; INR 300,000 - 550,000; Full time

Job summary

Solana Hills Retreat by Signum Hospitality in Mhow is seeking a full-time on-site Chef to plan and prepare high-quality meals for team members and guests. You will ensure consistency in taste, presentation, and portion control, manage kitchen operations, and maintain cleanliness and safety standards.

Responsibilities include menu planning, ingredient selection, inventory management, vendor coordination, and minimizing food waste within budget.

Qualifications

• Strong culinary techniques and menu planning required.
• Experience with food safety standards and hygiene practices.
• Ability to maintain consistent taste, plating, and portion control.
• Organized approach to managing multiple dishes and kitchen workflows.
• Good communication and teamwork with staff and suppliers.
• Experience in professional kitchens, restaurants, or corporate food services preferred.
• Diploma or certificate in culinary arts or hotel management preferred but not mandatory.
• Flexible to work varying schedules and stay professional.

Responsibilities

• Plan and plan menus for daily service and special events.
• Prepare meals ensuring taste, presentation, and portion accuracy.
• Maintain cleanliness and safety standards in the kitchen.
• Manage inventory and coordinate with suppliers to minimize waste.
• Collaborate with management for event catering and dietary accommodations.

Skills

Culinary skills

Kitchen operations

Quality & presentation

Organization & time management

Communication & teamwork

Professional kitchen experience

Education

Diploma in culinary arts or hotel management

Job description

This is a full-time, on-site Chef role based in Mhow. The Chef will be responsible for planning and preparing high-quality meals for team members and guests, ensuring consistency in taste, presentation, and portion control. Daily tasks include menu planning, ingredient selection, food preparation, and maintaining cleanliness and safety standards in the kitchen.

The role involves managing inventory, coordinating with suppliers, and minimizing food waste while staying within budget. The Chef will collaborate with management to design menus for events or special occasions, accommodate dietary preferences and restrictions, and continuously improve culinary offerings.

Qualifications

• Culinary skills: strong knowledge of cooking techniques, food preparation, and menu planning.
• Kitchen operations: experience with food safety standards, hygiene practices, and inventory management.
• Quality and presentation: ability to maintain consistent taste, plating aesthetics, and portion control.
• Organization and time management: skill in managing multiple dishes, peak meal times, and kitchen workflows.
• Communication and teamwork: ability to collaborate with staff, coordinate with suppliers, and respond to feedback.
• Relevant experience in professional kitchens, restaurants, or corporate food services.
• Certificate or diploma in culinary arts or hotel management is preferred but not mandatory.
• Flexibility to work varying schedules as required and maintain a professional, inclusive work approach.