Executive Chef - Amanbagh

Heritage Resorts Private Limited; Guwara Kalyan; On-site; INR 3,500,000 - 6,500,000; Full time

Job summary

Amanbagh invites an experienced Executive Chef to lead the culinary operation across Main Kitchen, Restaurant, In-Room Dining and Banquet, upholding the highest standards of food quality, hygiene and guest experience in line with Aman’s simplicity and sense of place.

You will oversee FSMS compliance (ISO 22000), train staff, manage costs, curate seasonal menus, interact with guests on preferences, and ensure audit readiness 24/7.

Qualifications

• Minimum 10-12 years of experience in luxury hotels, with at least 3 years as Executive Chef in a 5-star luxury resort.
• Degree / Diploma in Hotel Management / Culinary Arts.
• In-depth knowledge of Aman FSMS, HACCP, ISO 22000 and Hygiene Audits.
• Expert in International and Indian cuisines with strong focus on wellness and local cuisine.
• Strong leadership, communication and guest interaction skills.

Responsibilities

• Lead, manage and oversee all kitchens including Main Kitchen, Restaurant, In-Room Dining, Banquet, Staff Cafeteria and Experience Dining.
• Ensure consistency in taste, quality, portion size and presentation as per Aman standards.
• Prepare seasonal, local and wellness menus and daily specials based on fresh, organic produce.
• Personally supervise service during peak hours and for VIP/ returning guests.
• Conduct daily kitchen briefings and allocate work effectively.
• Interact with guests to understand their food preferences, dietary requirements, and allergies.
• Curate bespoke dining experiences - Private Dining, Chef’s Table, Garden Dining etc.
• Ensure 100% compliance with special meal requests - Vegan, Jain, Gluten-free, Allergies.
• Ensure the kitchen is audit-ready 24/7 for internal and external hygiene audits.
• Maintain 12 FSMS logs daily - Temperature, Sanitizer, cleaning, hygiene checklists, etc.
• Conduct monthly FSMS training for culinary and stewarding teams.

Skills

Executive leadership

Guest interaction

Menu planning

Food quality standards

Communication

Education

Hotel Management / Culinary Arts

Job description

Location Overview

Join our team in Amanbagh. With its ancient forts and tiger-inhabited wilds, Rajasthan is renowned for its beauty, nowhere more concentrated than in the Aravalli Hills in the garden oasis that is Amanbagh. Once the staging area for royal tiger hunts, today the rose-hued cupolas and vaulted entrances of the resort's Mughal-inspired structures soar from the greenery – utterly peaceful and consummately private.

OVERVIEW

The Executive Chef is overall responsible for the entire culinary operation of the resort, ensuring the highest standards of food quality, presentation, hygiene, and personalized guest experience in line with Aman’s philosophy of simplicity, purity, and sense of place. He is the custodian of Aman FSMS (Food Safety Management System) for the culinary department.

KEY RESPONSIBILITIES AND DUTIES

• To lead, manage and oversee all kitchens including Main Kitchen, Restaurant, In-Room Dining, Banquet, Staff Cafeteria and Experience Dining.
• To ensure consistency in taste, quality, portion size and presentation as per Aman standards.
• Preparing seasonal, local and wellness menus and daily specials based on fresh, organic produce.
• To personally supervise service during peak hours and for VIP / returning guests.
• To conduct daily kitchen briefings and allocate work effectively.
• To interact with guests to understand their food preferences, dietary requirements, and allergies.
• To curate bespoke dining experiences - Private Dining, Chef’s Table, Garden Dining etc.
• To ensure 100% compliance with special meal requests - Vegan, Jain, Gluten-free, Allergies.
• To ensure the kitchen is audit-ready 24/7 for internal and external hygiene audits.
• To ensure 100% personal hygiene of all kitchen staff - Uniform, hand wash, health checks.
• To ensure strict control on receiving, storage (FIFO/FEFO), thawing, cooking, cooling and holding.
• To ensure no cross-contamination, no expired products, and zero pest tolerance.
• To take immediate Corrective and Preventive Action (CAPA) on any hygiene deviation.
• To implement and maintain Aman FSMS in all kitchens as per ISO 22000 standards.
• To maintain all 12 mandatory FSMS logs daily - Temperature logs, Sanitizer logs, cleaning logs, Hygiene checklists etc.
• To conduct monthly FSMS training for all culinary and stewarding team members.
• To coordinate with Hygiene Manager, Quality Manager, Engineering and Stewarding for FSMS compliance.
• To ensure proper calibration of all equipment and correct dishwashing temperature.
• To control food cost, manage inventory, control wastage and conduct monthly stock inventory.
• To manage recipe costing, menu engineering and procurement planning.
• To handle roster, overtime, recruitment, training and performance appraisals of the culinary team.

QUALIFICATIONS

• Minimum 10-12 years of experience in luxury hotels, with at least 3 years as Executive Chef in a 5-star luxury resort.
• Degree / Diploma in Hotel Management / Culinary Arts.
• In-depth knowledge of Aman FSMS, HACCP, ISO 22000 and Hygiene Audits.
• Expert in International and Indian cuisines with strong focus on wellness and local cuisine.
• Strong leadership, communication and guest interaction skills.

Since its inception in 1988, Aman Group has strategically evolved, transitioning from a collection of intimate resorts into a pioneering force across the realms of hospitality, residences and experiences including Aman Essentials and Aman Interiors. We invite you to join us in our pursuit of unparalleled service. We believe that the environments and experiences we create can only be brought to life through our people: the heartfelt attention to detail, the welcoming smiles, and the love and passion for creating a sense of belonging. When you join Aman Group, you join a family.