Corporate Chef

Position: Corporate Chef

Location: Uttarakhand – Flagship Leisure Resort

Company: Our Client is a leading domestic hospitality brand operating a portfolio of reputed hotels across leisure and resort destinations in India.

Scope of The Role :

We are looking for an accomplished Culinary professional to lead kitchen operations at the Group's flagship resort while driving culinary standards, innovation and best practices across its hospitality portfolio.

The role combines hands-on culinary leadership with responsibility for menu development, food quality, signature dining experiences, destination weddings, large-scale banqueting and commercial performance. The incumbent will play a key role in positioning the flagship property as a benchmark for culinary excellence and memorable guest experiences.

Responsibilities

1. Culinary Leadership & Flagship Operations

• Lead day-to-day kitchen operations and establish high standards of food quality, presentation and consistency.
• Position the flagship property as a culinary showcase for destination dining, weddings, celebrations and experiential cuisine.
• Partner with F&B, Sales and Events teams to deliver exceptional culinary experiences for weddings, conferences, banquets and social events.
• Review guest feedback and event performance to continuously enhance dining experiences.

2. Group-wide Culinary Standards

• Drive culinary standards, operating procedures and best practices across the Group's hotels, in coordination with property teams.
• Develop SOPs covering food preparation, production, storage, presentation, hygiene and quality control.
• Conduct culinary reviews and audits, ensuring consistent execution while allowing for property-specific creativity.

3. Menu Development & Culinary Innovation

• Lead menu engineering and the development of distinctive culinary concepts aligned with guest profiles, seasonality and property positioning.
• Create signature dishes, buffet selections, live cooking stations, themed menus and destination-inspired dining experiences.
• Review menus against guest feedback, food costs, contribution margins and business performance.
• Standardise recipes and production processes while encouraging innovation and creativity.

4. Weddings, Banqueting & Experiential Dining

• Develop differentiated culinary offerings for destination weddings, celebrations, MICE, conferences and premium social events.
• Oversee menu planning, live stations and interactive dining experiences.
• Provide culinary direction for outdoor and off-site catering, ensuring food quality, safety, logistics and consistency.

5. Financial & Commercial Performance

• Drive F&B revenue and profitability through innovative menus, signature concepts, destination experiences and banqueting.
• Manage food costs through menu engineering, portion control, purchasing discipline and production planning.
• Improve yields and minimise wastage through effective forecasting, inventory management and standardised recipes.
• Support pricing strategies, event packages and new F&B business opportunities.

6. Leadership & Talent Development

• Build, mentor and develop a strong culinary team and future leadership pipeline.
• Coach and train chefs, support senior culinary recruitment and contribute to succession planning.
• Foster a culture of creativity, discipline, teamwork, accountability and continuous improvement.

7. New Openings & Operational Excellence

• Provide culinary inputs for new hotel openings, kitchen design, equipment selection, workflow and operational readiness.
• Support new F&B concepts through menu trials, recruitment, training, SOP development and commissioning.
• Ensure compliance with food safety regulations, FSSAI requirements, hygiene standards and company policies.

Qualifications

• Degree or Diploma in Hotel Management or Culinary Arts.
• 18–20 years of progressive culinary experience in reputed hotels, luxury resorts, destination properties or large-scale banqueting operations.
• Strong expertise in Indian, Continental and Oriental cuisines, with exposure to live kitchens and diverse dining concepts.
• Proven experience in destination weddings, MICE, large banquets and experiential dining.
• Demonstrated ability to combine hands-on kitchen leadership with potential to head multi-property culinary responsibilities.
• Strong understanding of menu engineering, food costing, kitchen productivity, commercial performance and quality management.
• Experience in new hotel openings, culinary concept development and team capability building will be an advantage.

Preferred Requirements

• Previous experience as Corporate Chef, Executive Chef or a senior culinary leader in a reputed hotel or resort group.
• Exposure to luxury leisure resorts, destination weddings and high-volume event operations.
• Experience in establishing culinary standards across multiple properties.
• Ability to work effectively in a remote leisure destination in North India.
• Strong leadership, innovation, commercial awareness and problem-solving skills.