Head Chef For Resort - Munnar- 5 lacs

Wego Consultants; Munnar; On-site; INR 600,000 - 1,200,000; Full time

Job summary

Wego Consultants is seeking a Head Chef for our resort in Kerala to oversee all kitchen operations, ensuring exceptional food quality and guest satisfaction. The role emphasizes menu planning, inventory management, cost control, and leading a culinary team in a Kerala-inspired and contemporary cuisine environment.

The ideal candidate will have 5+ years in professional kitchens, leadership exposure as Sous Chef or Head Chef, and a passion for sustainable, locally sourced ingredients with strong

Qualifications

• Diploma or degree in hotel management, culinary arts or related field required.
• Professional culinary certification is an advantage.
• Minimum 5 years in professional kitchens with leadership experience.

Responsibilities

• Oversee daily kitchen operations and menu planning to ensure quality.
• Lead, train, and supervise kitchen staff; manage rosters and scheduling.
• Maintain strict food safety, sanitation, and hygiene standards.
• Control inventories and food costs; coordinate with suppliers.
• Ensure guest satisfaction through high standards of presentation and taste.
• Coordinate with housekeeping and restaurant teams to ensure seamless service.

Skills

Communication skills

Leadership

Menu planning

Cost control

Attention to detail

Education

Diploma or Degree in Hotel Management, Culinary Arts, or related field

Professional culinary certification (advantage)

Job description

Role & responsibilities

Job Summary

The Head Chef is responsible for overseeing all kitchen operations at the Resort, ensuring exceptional food quality, consistency, hygiene, and guest satisfaction. The role involves menu planning, food preparation, inventory management, cost control, team leadership, and maintaining the highest standards of food safety. The ideal candidate is passionate about creating memorable dining experiences while showcasing fresh, locally sourced ingredients and the culinary heritage of Kerala alongside contemporary cuisine.

Key Responsibilities

Culinary Operations

• Plan, prepare, and supervise the daily production of breakfast, lunch, dinner, and special event menus. Develop seasonal menus that reflect local flavors and guest preferences. Ensure consistency in taste, presentation, and portion sizes. Introduce new dishes and regularly update menus based on guest feedback and seasonal availability.

Kitchen Management

• Lead, train, and supervise all kitchen staff. Prepare duty rosters and manage staff scheduling. Create a positive, disciplined, and collaborative work environment.

Food Safety & Hygiene

• Ensure strict compliance with food safety, sanitation, and hygiene standards. Maintain a clean, organized, and efficient kitchen. Ensure compliance with all applicable health and safety regulations.

Inventory & Cost Control

• Manage food inventory, ordering, and stock rotation. Minimize food waste through effective planning and portion control. Monitor food costs and maintain budgets without compromising quality. Coordinate with suppliers to source quality ingredients at competitive prices.

Guest Experience

• Ensure high standards of guest satisfaction through excellent food quality and presentation. Engage with Guests to understand their requirements and prepare dishes accordingly. Most important is communication skills to talk to Guests.

Administration

• Maintain recipe standards and costing documentation. Coordinate with housekeeping, front office, and restaurant teams to ensure seamless service.

Qualifications

• Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
• Professional culinary certification is an advantage.

Experience

• Minimum 5 years of experience in professional kitchens.
• At least 2 years in a leadership role such as Sous Chef or Head Chef.
• Experience in boutique hotels, luxury resorts, or upscale restaurants is preferred.
• Knowledge of Kerala cuisine, Indian cuisine, and international dishes is desirable.

Working Conditions

• Full-time position with flexible working hours, including weekends and public holidays.
• May require extended hours during peak tourist seasons and special events.

Preferred Attributes

• Passion for sustainable cooking and use of locally sourced produce.
• Appreciation for Kerala's culinary traditions and plantation-inspired cuisine.
• Strong attention to detail and commitment to excellence.
• Positive attitude, adaptability, and problem-solving skills.