Chef De Cuisine

Fairmont; Udaipur District; On-site; INR 1,800,000 - 3,000,000; Full time

Job summary

Fairmont Udaipur Palace invites you to join our pre-opening team as the Head of Kitchen, overseeing daily kitchen operations and ensuring exceptional food quality and presentation.

Design and update menus aligned with brand standards and market trends, while maintaining strict food safety, HACCP, and sanitation compliance. Lead cost control, inventory management, and waste reduction, and mentor a growing kitchen team to deliver outstanding guest experiences.

Qualifications

• Degree/Diploma in Culinary Arts or Hotel Management.
• 5–8 years of progressive culinary experience in hotels or upscale restaurants.
• Strong leadership, menu planning, and cost control skills.
• Knowledge of international cuisine and hygiene standards.
• Ability to work in a fast-paced hospitality environment.

Responsibilities

• Oversee daily kitchen operations and ensure consistent food quality and presentation.
• Design and update menus aligned with brand standards and market trends.
• Maintain strict compliance with food safety, HACCP, and sanitation standards.
• Control food cost, manage inventory, and minimize waste.
• Train, mentor, and supervise kitchen team members.
• Ensure timely service and coordination with F&B and service teams.
• Maintain audit readiness and uphold health & safety regulations.

Skills

Leadership

Menu planning

Cost control

HACCP knowledge

Food safety

Education

Culinary Arts

Hotel Management

Job description

Are you asomeonewith a passion for excellence and a flair for exceptional hospitality? Fairmont Udaipur Palace invites you to embark on an unforgettable journey of luxury and join our pre-opening team.

Job Description

Oversee daily kitchen operations and ensure consistent food quality and presentation.

Design and update menus aligned with brand standards and market trends.

Maintain strict compliance with food safety, HACCP, and sanitation standards.

Control food cost, manage inventory, and minimize waste.

Train, mentor, and supervise kitchen team members.

Ensure timely service and coordination with F&B and service teams.

Maintain audit readiness and uphold health & safety regulations.

Qualifications

Degree/Diploma in Culinary Arts or Hotel Management.

5–8 years of progressive culinary experience in hotels or upscale restaurants.

Strong leadership, menu planning, and cost control skills.

Knowledge of international cuisine and hygiene standards.

Ability to work in a fast-paced hospitality environment.

Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.