Chef De Cuisine

Minor Hotel Group Limited; Jaipur; On-site; INR 800,000 - 1,400,000; Full time

Job summary

Anantara Jewel Bagh Jaipur Hotel is seeking a Kitchen Operations leader to oversee the Food & Beverage department, ensuring high quality, creativity and variety in all dining venues in line with the hotel’s standards.

You will work with the Executive Chef to manage menu development, supplier relations, hygiene and safety, staff training, and the opening of new properties, while maintaining cultural sensitivity and guest satisfaction.

Responsibilities

• Plan and organise F&B input into hotel strategic plans.
• Oversee menu preparation, pricing, and development of new items.
• Lead kitchen operations and ensure high standards of hygiene and safety.
• Coach and develop kitchen staff and manage supplier relationships.

Job description

Job Location: Anantara Jewel Bagh Jaipur Hotel Anantara 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 EXISTS

To 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 RESPONSIBILITIES

Please 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 International
• Departmental 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.