Chef

Hrorion; Naggar; Vor Ort; INR 600.000 - 900.000; Vollzeit

Zusammenfassung

HRorion is seeking a hands-on Head Chef to lead daily kitchen operations at a small boutique mountain property near Hamta, Manali. You will personally prepare Continental and North Indian meals, ensure consistent quality, and own kitchen organisation, inventory and food costs.

The role requires adapting menus to seasonal produce, coordinating with guest services and operations teams, and guiding kitchen staff in mise en place and safety practices.

Qualifikationen

• 4–5 years of relevant professional cooking experience.
• Willingness to live and work in a remote mountain location with harsh winters.
• Experience in boutique hotel/remote property or similar setting.

Aufgaben

• Kitchen Operations and Food Preparation: personally prepare Continental and North Indian meals with consistent quality.
• Menu Planning and Guest Requirements: adapt menus to seasonal produce and guest dietary needs.
• Inventory and Procurement: forecast ingredients and manage stock with the Operations Manager.
• Food Cost and Kitchen Reporting: monitor costs and prepare monthly reports on F&B costs vs revenue.
• Team Coordination and Equipment: train staff and oversee maintenance and safe operation of equipment.

Kenntnisse

Cooking

Menu planning

Inventory management

Food cost control

Team leadership

Jobbeschreibung

HRorion is hiring on behalf of a distinctive boutique mountain retreat located in Hamta, near Manali, Himachal Pradesh. Set amid the Himalayan landscape, the property offers an intimate, nature-led guest experience in a remote mountain setting. With a focus on personalised hospitality, quality food and attentive service, the operation requires team members who are hands‑on, adaptable and comfortable taking personal ownership of their responsibilities. The location also requires readiness to work through challenging winter conditions and adapt to the practical demands of a mountain property.

About the Role

We are looking for a hands‑on Head Chef to lead daily kitchen operations at a small boutique mountain property. The role requires someone who enjoys personally preparing food, maintaining consistency across daily meal services and taking ownership of kitchen organisation, inventory and food costs. The ideal candidate will be comfortable preparing Continental and North Indian cuisine, adapting menus to available ingredients and working closely with the guest‑service and operations teams.

Key Responsibilities

• 1. Kitchen Operations and Food Preparation
• Personally prepare and serve Continental and North Indian breakfast, lunch and dinner.
• Maintain consistent taste, presentation, portion sizes and food quality, including during busy service.
• Plan daily mise en place and organise preparation to ensure timely, accurate order execution.
• Maintain kitchen cleanliness, food hygiene and safe food‑handling practices.

• 2. Menu Planning and Guest Requirements
• Prepare basic Mediterranean and Lebanese dishes, including dips and accompaniments.
• Contribute regular menu additions and adapt dishes to seasonal produce and ingredient availability.
• Accommodate guest dietary preferences, restrictions and food allergies.
• Coordinate clearly with the service team regarding meal timings, special requests and guest feedback.

• 3. Inventory and Procurement
• Forecast ingredient requirements and plan purchases in advance.
• Maintain stock records and coordinate purchasing with the Operations Manager.
• Check incoming supplies for quality, freshness and quantity.
• Ensure appropriate storage, labelling and stock rotation.

• 4. Food Cost and Kitchen Reporting
• Control portioning, food costs and wastage without compromising quality.
• Monitor ingredient consumption and identify opportunities to improve kitchen efficiency.
• Prepare a bifurcated monthly report comparing breakfast and lunch/dinner F&B costs against revenue.

• 5. Team Coordination and Equipment
• Guide and train kitchen support staff in mise en place and basic kitchen procedures.
• Remain personally involved in cooking and daily meal service.
• Monitor kitchen equipment and promptly report maintenance requirements.
• Use kitchen equipment safely and adapt preparation plans to supply disruptions.

• 4–5 years of relevant professional cooking experience.
• Ability to independently organise and execute daily meal service.
• Working knowledge of food hygiene, inventory management, portion control and food‑cost management.
• Strong personal ownership, organisation and time‑management skills.
• Willingness to live and work in offbeat Hamta near Manali, including harsh winter conditions.

Preferred Experience

• Previous experience in a boutique hotel, resort, homestay or small independent property.
• Experience working in a mountain destination or remote location.
• Familiarity with Mediterranean/Lebanese preparations and seasonal menu planning.