Chef De Cuisine

Anantara Jewel Bagh Jaipur Hotel; Jaipur; On-site; INR 600,000 - 900,000; Full time

Job summary

Anantara Jewel Bagh Jaipur Hotel seeks an experienced Kitchen Executive to oversee daily food & beverage operations and lead a high-performing kitchen team. You will plan menus, manage costs, and ensure exceptional guest dining experiences.

Work with the Executive Chef to implement standards, maintain hygiene, and drive innovation across all outlets. This role demands leadership, teamwork, and a passion for hospitality in a luxury hotel setting.

Responsibilities

• Plan and organize with the Executive Chef to input the Food & Beverage department into the hotel strategy.
• Analyse local-market needs and trends to shape the hotel’s F&B offering.
• Manage menu preparation and pricing in line with F&B objectives.
• Develop new menus and food items to meet guest tastes while respecting local culture and religious considerations.
• Oversee the preparation and presentation of food to ensure maximum quality.
• Implement procedures to minimise wastage and over-production.
• Ensure presentation and preparation standards meet hotel and brand guidelines.
• Lead Task Force Missions for openings of new Minor Hotels/MINT properties and other events.
• Coordinate daily kitchen activities and ensure staff are aligned with F&B strategy.
• Coach and train new team members and manage supplier relationships.
• Support staff participation in local, national and international competitions.
• Maintain health, hygiene and safety standards and report hazards promptly.
• Liaise with Engineering for equipment maintenance and ensure proper food storage and stock control.
• Instruct staff on emergency measures and ensure a stocked first-aid kit.

Job description

Job Location:Anantara Jewel Bagh Jaipur HotelAnantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.WHY THIS JOB EXISTSTo serve the needs of the business, our guests and our colleagues by assisting in the management of overall kitchen operations at the hotel.Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.At Minor Hotels, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.KEY DUTIES AND RESPONSIBILITIESPlease note that this is not an exhaustive list of everything that needs to be done. Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:Planning and Organising: To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.Operations and Product Quality· Analyse local-market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering· Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.· Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.· Oversee the preparation and presentation of food products to ensure maximum quality at all times.· Implement procedures to minimise wastage and over-production.· Ensure standards of presentation and preparation of food items meet hotel & brand standards· Lead Task Force Missions on behalf of the hotel, to support the opening of new Minor Hotels/MINT properties, and other special events catered by Minor InternationalDepartmental Leadership – with the Executive Chef· Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements· Direct and coordinate the daily activities of all the hotel’s kitchens.· Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.· Manage relationships and contracts with suppliers.· Support and facilitate staff participation in local, national and international competitions.Health, Hygiene & Safety· Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.· Report and take appropriate action to correct any health or safety hazard.· Liaise with Engineering regarding maintenance and repairs of equipment· Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.· Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic· Ensure all work areas in the kitchen are kept tidy and clean.Not the right fit? Set up email alerts as new job postings become available that meet your interest!