Corporate Chef

Miros Hotels & Resorts; Mumbai Suburban; On-site; INR 2,808,000 - 3,432,000; Full time

Job summary

Miros Hotels & Resorts seeks a seasoned culinary leader to guide pre-opening and ongoing operations across its resort portfolio in India. You will shape concept development, menus, kitchen layouts, and SOPs to ensure seamless launches and superior guest experiences.

As Head of Culinary, you will recruit and mentor executive chefs, drive cost control, uphold HACCP standards, and build a high-performance culture focused on excellence.

Qualifications

• Seasoned culinary leadership and people management experience
• Strong understanding of kitchen operations and cost control
• Experience with concept development and menu engineering
• Ability to train and mentor executive chefs and kitchen teams

Responsibilities

• Lead the culinary planning and execution of new resort openings.
• Develop kitchen layouts, workflow plans, and operational SOPs.
• Recruit, train, and mentor opening culinary teams.
• Oversee food production and kitchen operations across all properties.
• Ensure consistency in food quality, presentation, and guest experience.
• Monitor food cost, wastage, inventory control, and kitchen profitability.
• Drive revenue through innovative dining experiences and seasonal promotions.
• Implement HACCP and FSSAI compliance across all properties.

Skills

Culinary leadership

Operations management

Menu development

Staff mentoring

Job description

Key Responsibilities

Pre-Opening & Project Management

• Lead the culinary planning and execution of new resort openings.
• Develop kitchen layouts, workflow plans, and operational SOPs.
• Assist in procurement of kitchen equipment and smallwares.
• Establish vendor and supplier networks in remote locations.
• Develop opening menus, recipes, costing sheets, and production standards.
• Recruit, train, and mentor opening culinary teams.

Culinary Operations

• Oversee food production and kitchen operations across all properties.
• Ensure consistency in food quality, presentation, and guest experience.
• Develop signature dining concepts and destination-specific menus.
• Introduce local and regional cuisine experiences unique to each property.
• Conduct regular property audits and quality reviews.

Financial Management

• Monitor food cost, wastage, inventory control, and kitchen profitability.
• Establish standard recipes and portion controls.
• Drive revenue through innovative dining experiences and seasonal promotions.
• Prepare and manage annual culinary budgets.

Team Leadership & Development

• Mentor Executive Chefs and kitchen leadership teams across resorts.
• Develop training programs and succession planning initiatives.
• Build a high-performance culinary culture focused on excellence and guest satisfaction.
• Ensure compliance with company policies and hotel standards.

Hygiene, Compliance & Safety

• Ensure adherence to food safety, hygiene, and sanitation standards.
• Implement HACCP and FSSAI compliance across all properties.
• Conduct regular audits and corrective action programs.