Executive Chef - Multi - Cuisine For Pre-Opening Luxury Boutique Hotel

SG OASIS HR CONSULTANCY PVT LTD; Solapur; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

SG OASIS is seeking a visionary Executive Chef to lead luxury dining experiences in Mumbai. You will design immersive activations, curate an elevated multicuisine menu using premium local ingredients, and oversee all kitchen operations with strict HACCP compliance.

You will build strong supplier networks, recruit and train a top-tier kitchen brigade, and drive menu engineering to meet financial targets while delivering elite guest experiences.

Qualifications

• 3+ years as Exec/Head Chef in luxury dining settings.
• Experience in Mumbai luxury dining market preferred.
• Degree or Diploma in Culinary Arts; FSSAI certification.

Responsibilities

• Design and host signature experiential dining experiences.
• Develop multi-cuisine menu with local ingredients.
• Oversee kitchen operations, ensure HACCP compliance.
• Lead sourcing from local farms and purveyors.
• Recruit, train, and mentor kitchen staff.
• Manage budgets and menu engineering.

Skills

Executive Chef

Head Chef

Luxury dining

Public-facing communication

Education

Culinary Arts Degree

FSSAI Certification

Job description

Job location:-Madh Mumbai

This role demands a visionary culinary leader who can blend global multi-cuisine expertise with immersive, high-end guest experiences. The ideal candidate will design and execute highly curated culinary activations, ranging from sustainable farm-to-table programming to exclusive beach dinners and chic canapé sundowners.

Key Responsibilities

• Experiential Culinary Programming: Design, launch, and host signature guest experiences, including interactive farm-to-table dinners, curated beachside dining events, coastal excursions, and premium canapé sundowners.
• Multi-Cuisine Concept Development: Curate, innovate, and maintain an elevated multicuisine menu structure that merges international trends with high-quality, locally sourced Indian ingredients.
• Sourcing and Sustainability: Build strong relationships with local organic farms, fishermen, and artisanal purveyors across Maharashtra to ensure a steady supply of premium, seasonal ingredients.
• Championing local: Engaging with the local community and organizing food pop ups to elevate the dining experience with local flavors of the region.
• Operational and Kitchen Management: Oversee all daily kitchen operations, including main dining outlets, lounge/sundown bars, room service, and private events, ensuring strict compliance with FSSAI standards and international HACCP guidelines.
• Financial Management: Meet target food and labor cost percentages through meticulous menu engineering, waste reduction, local vendor negotiations, and precise P&L management. Concept and Menu Engineering: Design and standardize all initial menus, recipes, and plating guides for the multi-cuisine restaurant, sundowner lounge, room service, and experiential beach/outdoor events.
• Supply Chain and Vendor Onboarding: Establish partnerships with organic farms, local fishermen, and artisanal purveyors across Maharashtra to secure sustainable pipelines for the farm-to-table and local programs.
• Standard Operating Procedures (SOPs): Draft and implement comprehensive kitchen SOPs, standard recipes, cleaning schedules, and safety protocols adhering to FSSAI standards.
• Recruitment and Training: Hire the entire kitchen brigade and conduct rigorous preopening culinary boot camps focusing on multi-cuisine execution, experiential hospitality, and luxury service standards.
• Talent Leadership and Mentorship: Recruit, train, motivate, and retain a top-tier kitchen brigade, fostering a culture of innovation, precision, and continuous learning.

Qualifications and Skills

• Experience: 3+ years of experience as an Executive Chef or Head Chef in a luxury boutique hotel, 5-star resort, or high-end experiential standalone restaurant. Proven experience in Mumba is luxury dining market is highly preferred.
• Technical Expertise: Deep knowledge of multi-cuisine culinary arts, modern gastronomy techniques, premium seafood handling, and high-volume, elegant banqueting/canapé production.
• Education & Certification: Degree or Diploma in Culinary Arts from a premier institute. Valid advanced food safety certification (FSSAI).
• Core Competencies: Exceptional palate, high artistic presentation standards, strong commercial acumen, and excellent public-facing communication skills to interact seamlessly with high-profile guests. Key Performance Metrics
• Experience Excellence: Guest satisfaction scores and review ratings (TripAdvisor, Google, social media) specifically tracking experiential dining activations.
• Financial Performance: Maintaining food and labor costs within strictly budgeted P&L guidelines.
• Compliance: 100% compliance with local health codes, FSSAI regulations, and internal safety audits.
• Team Stability: Low kitchen staff turnover and strong internal progression/training metrics.

Contact Person

Sofiya Sayyed

SG OASIS