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Job Description
Urgent Hiring: Executive Chef – Luxury Wellness Resort (5-Star)
Location: Mulshi, Pune – , Maharashtra, India
Salary: ₹12 – ₹18 LPA (Based on Experience)
Industry: Luxury Hospitality & Wellness Resort
Experience: 10–15 Years
Qualification: Degree/Diploma in Hotel Management or Culinary Arts (Advanced Culinary Certifications preferred)
About the Role:
We are looking for an experienced Executive Chef to lead the culinary operations of a prestigious 5-star luxury wellness resort. The ideal candidate should have extensive experience in luxury hospitality or wellness resorts, with expertise in wellness cuisine, international culinary standards, menu engineering, food safety, and leading large culinary teams.
Key Responsibilities:
- Lead and manage all kitchen operations across the property.
- Design innovative wellness-focused and nutrition-driven menus.
- Ensure exceptional food quality, presentation, and guest satisfaction.
- Implement international culinary standards and best practices.
- Optimize food cost while maintaining premium quality.
- Ensure strict compliance with HACCP, hygiene, and food safety standards.
- Train, mentor, and lead a large culinary team.
- Coordinate with F&B and management teams for menu planning and special events.
- Drive continuous innovation in wellness and healthy cuisine.
Candidate Requirements:
- 10–15 years of experience as an Executive Chef or in a senior culinary leadership role.
- Degree/Diploma in Hotel Management or Culinary Arts.
- Advanced culinary certifications will be an added advantage.
- Strong expertise in wellness cuisine, menu engineering, nutrition-focused menus, HACCP, and food cost optimization.
- Proven experience managing large kitchen teams in luxury hospitality.
Preferred Background:
Candidates with experience in the following luxury hospitality brands will be preferred:
- Ananda in the Himalayas
- Vana
- Dharana at Shillim
- Carnoustie Ayurveda & Wellness Resort
- Roseate Hotels & Resorts
- Six Senses
- Aman Resorts
- Oberoi Hotels & Resorts
Interested candidates can also share their CV at:
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0
Executive Chef
Posted 5 days ago
Job Viewed
Job Description
**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Road No 2 Financial District, Hyderabad, Telangana, India,
VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Fairfield by Marriott guarantees a beautifully simple stay wherever you travel, with over 1,000 locations worldwide. Our Marriott family farm heritage inspires a calming, reliable experience characterized by warm hospitality, all at a great value. As a member of our team, you'll deliver on the Fairfield Guarantee - our commitment that every guest leaves the hotel satisfied. At Fairfield, we invite you to explore career opportunities that hold our hotels and the service we provide to the highest standard. In joining Fairfield by Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Road No 2 Financial District, Hyderabad, Telangana, India,
VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Fairfield by Marriott guarantees a beautifully simple stay wherever you travel, with over 1,000 locations worldwide. Our Marriott family farm heritage inspires a calming, reliable experience characterized by warm hospitality, all at a great value. As a member of our team, you'll deliver on the Fairfield Guarantee - our commitment that every guest leaves the hotel satisfied. At Fairfield, we invite you to explore career opportunities that hold our hotels and the service we provide to the highest standard. In joining Fairfield by Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
Is this job a match or a miss?
Apply Now
1
Executive Chef
Posted 5 days ago
Job Viewed
Job Description
**Description:**
The Head Chef will resume all the duties and responsibilities of a Department Head and will lead and operate a Culinary team of skilled chefs exemplifying the Hyatt's purpose of "Care for people so they can be their best". While leading the Culinary team the Head Chef will adhere to Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
**Qualifications:**
The applicant should Ideally have attended apprenticeship or professional diploma in Food Production with Minimum 2 years work experience as Executive Sous chef in a larger operation. The applicant should have Good practical and operational knowledge along with adequate administrative skills with a flair for creativity.
**Primary Location:** IN-GJ-Ahmedabad
**Organization:** Hyatt Regency Ahmedabad
**Job Level:** Full-time
**Job:** Administrative
**Req ID:** AHM
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.
The Head Chef will resume all the duties and responsibilities of a Department Head and will lead and operate a Culinary team of skilled chefs exemplifying the Hyatt's purpose of "Care for people so they can be their best". While leading the Culinary team the Head Chef will adhere to Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
**Qualifications:**
The applicant should Ideally have attended apprenticeship or professional diploma in Food Production with Minimum 2 years work experience as Executive Sous chef in a larger operation. The applicant should have Good practical and operational knowledge along with adequate administrative skills with a flair for creativity.
**Primary Location:** IN-GJ-Ahmedabad
**Organization:** Hyatt Regency Ahmedabad
**Job Level:** Full-time
**Job:** Administrative
**Req ID:** AHM
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.
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2
Job Description
Executive Chef to take overall responsibility for our onboard culinary department. In this role, you will lead a large international team, manage multi-outlet budgets, and ensure our ultra-luxury guests experience top-tier, technically excellent cuisine every day.
Responsibilities
Culinary & Service Oversight:
Drive the overall food quality, presentation, and menu planning for all onboard venues. Expedite peak service hours, monitor guest feedback cards, and visit the restaurant floor to interact with guests and guarantee total satisfaction.
Operational & Financial Control:
Manage food cost budgets, control high-value inventory, streamline ordering with stores, and proactively minimize food waste.
Team Leadership & HR Admin:
Oversee the entire galley department. Handle scheduling, crew mess satisfaction, and talent management (including performance reviews, promotions, and corrective actions) in strict compliance with **ILO** and **MLC** work/rest hours.
Public Health & Safety:
Enforce flawless execution of Public Health, sanitation, and Integrated Pest Management (IPM) guidelines. Lead your team to perfect readiness for all internal and external unannounced inspections.
Qualifications:
- Experience - Minimum of 5 years of experience as an Executive Chef in an international 5-star hotel, luxury resort, or premium cruise line.
- Culinary Background - Deep, foundational knowledge of International and European culinary techniques, luxury guest trends, and cooking with ingredient limitations (allergies/dietary needs).
- Maritime Compliance - Must hold a valid STCW95 certification and be physically/medically fit for sea service.
- Languages - Fluent, professional English (verbal and written) is mandatory. **Plus at least one additional language** (German, French, Italian, Spanish, or Mandarin).
- Attribute - Exceptional organizational skills, high moral integrity, and a proven track record of modeling positive leadership behaviors.
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3
Job Description
**Description:**
You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
To function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
**Qualifications:**
Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
**Primary Location:** IN-TN-Chennai
**Organization:** Park Hyatt Chennai
**Job Level:** Full-time
**Job:** Administrative
**Req ID:** CHE
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.
You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
To function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
**Qualifications:**
Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
**Primary Location:** IN-TN-Chennai
**Organization:** Park Hyatt Chennai
**Job Level:** Full-time
**Job:** Administrative
**Req ID:** CHE
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.
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4
Executive Chef
Posted 5 days ago
Job Viewed
Job Description
Responsibilities
You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. T
Qualifications
Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
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5
Executive Chef
Posted 5 days ago
Job Viewed
Job Description
Company Description South Tiffin House, founded in 2019, specializes in serving wholesome South Indian cuisine. Starting with a single outlet in Kandivali West, the brand expanded rapidly by strengthening its home delivery services during the COVID-19 period. It now operates 14 outlets across Mumbai, including four in metro stations, reflecting strong customer demand and operational efficiency. The restaurant’s growth is rooted in its rich South Indian culinary heritage and deep expertise in catering. Team members join a fast-growing, quality-focused food service brand with opportunities to influence menus and guest experiences.
Role Description This is a full-time, on-site Executive Chef role based in Mumbai. The Executive Chef will oversee daily kitchen operations across outlets, including planning and executing menus, supervising food preparation, and ensuring consistent quality and presentation of South Indian dishes. Responsibilities include managing kitchen staff schedules, training team members on recipes and hygiene standards, and monitoring inventory, procurement, and food costs. The Executive Chef will enforce food safety and cleanliness protocols, coordinate with front-of-house and operations teams, and support catering orders and special events. The role also involves developing new menu items, maintaining standard recipes, and driving efficiency while preserving authenticity and guest satisfaction.
Qualifications
- Strong expertise in South Indian cuisine, with the ability to design, standardize, and execute authentic, high-quality menus.
- Proven experience managing kitchen operations in a high-volume restaurant or multi-outlet environment.
- Skills in staff supervision, team training, and performance management, with a collaborative and respectful leadership style.
- Knowledge of food safety, sanitation, and hygiene standards, with a commitment to compliance and safe kitchen practices.
- Ability to manage inventory, control food costs, and coordinate with suppliers to ensure consistent availability and quality of ingredients.
- Strong organizational, time management, and problem-solving skills, with the ability to work under pressure and meet service timelines.
- Effective communication skills for coordinating with operations, front-of-house teams, and management.
- Formal culinary training or a diploma in Culinary Arts or Hotel Management is preferred, or equivalent professional experience.
- Experience with catering operations and menu planning for events is an advantage.
- Flexibility to work shifts, weekends, and peak hours as required in a restaurant environment.
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6
Executive Chef II
Posted 5 days ago
Job Viewed
Job Description
**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Jail Road, Police Bazar, Shillong, Meghalaya, India,
VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun.
In joining Courtyard, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Jail Road, Police Bazar, Shillong, Meghalaya, India,
VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun.
In joining Courtyard, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
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7
Executive Chef - Holiday Inn Chennai
Posted 2 days ago
Job Viewed
Job Description
**What is the job?**
As Executive Chef you'll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You'll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.
**Your day to day**
**People**
-Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers
-Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance
-Recommend or initiate any HR elated actions where needed
-Drive a great working environment for teams to thrive - connect departments to create sense of one team
-Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests
**Guest Experience**
-Encourage guest feedback to improve guest satisfaction
-Answer guest questions about dishes and kitchen services
-Help the Food and Beverage Director with event planning
**Responsible Business**
-You'll make sure our dishes are always at their best - we have standards - but it's down to you to make that room special and memorable for guests
-Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen
-Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste
-Ensure that all kitchen equipment and environment are hygienic and working properly
-Always follow governmental regulations and company policies and procedures
-Ad-hoc duties - unexpected moments when we have to pull together to get a task done
**Financial**
-Complete forecasts, plans, and departmental production reports for management
-Help prepare the hotel's annual budget and the setting of departmental goals
-Maintain costing and documentation of all dishes prepared and sold from the kitchen
**Accountabilities**
Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff
**What we need from you**
-Degree or certificate in culinary arts
-5 years' experience as a chef
-Must speak local language(s)
-At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience
**How do I deliver this?**
**We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It's what connects every colleague in all IHG** **®** **hotels.**
Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.
· **True Attitude:** being caring, wanting to make a positive difference, and building genuine connections with guests
· **True Confidence** : having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay
· **True Listening** : focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs
· **True Responsiveness** : is about providing guests with what they need, and doing so in a timely and caring manner
There's so much more to the job than we can capture here. It's simply about creating great experiences, doing the right thing and understanding people.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.
As Executive Chef you'll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You'll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.
**Your day to day**
**People**
-Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers
-Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance
-Recommend or initiate any HR elated actions where needed
-Drive a great working environment for teams to thrive - connect departments to create sense of one team
-Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests
**Guest Experience**
-Encourage guest feedback to improve guest satisfaction
-Answer guest questions about dishes and kitchen services
-Help the Food and Beverage Director with event planning
**Responsible Business**
-You'll make sure our dishes are always at their best - we have standards - but it's down to you to make that room special and memorable for guests
-Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen
-Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste
-Ensure that all kitchen equipment and environment are hygienic and working properly
-Always follow governmental regulations and company policies and procedures
-Ad-hoc duties - unexpected moments when we have to pull together to get a task done
**Financial**
-Complete forecasts, plans, and departmental production reports for management
-Help prepare the hotel's annual budget and the setting of departmental goals
-Maintain costing and documentation of all dishes prepared and sold from the kitchen
**Accountabilities**
Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff
**What we need from you**
-Degree or certificate in culinary arts
-5 years' experience as a chef
-Must speak local language(s)
-At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience
**How do I deliver this?**
**We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It's what connects every colleague in all IHG** **®** **hotels.**
Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.
· **True Attitude:** being caring, wanting to make a positive difference, and building genuine connections with guests
· **True Confidence** : having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay
· **True Listening** : focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs
· **True Responsiveness** : is about providing guests with what they need, and doing so in a timely and caring manner
There's so much more to the job than we can capture here. It's simply about creating great experiences, doing the right thing and understanding people.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.
Is this job a match or a miss?
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8
Job Description
Reports To : Executive Chef Department: Galley / Culinary
Position Summary
As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead whenever required.
This role demands exceptional culinary craftsmanship, a strong focus on guest satisfaction and dietary accommodations, and proven team-leadership skills in a high-volume, luxury environment.
Key Responsibilities
- Culinary Excellence & Service: Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets to guarantee top-tier consistency and presentation.
- Operations & Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction.
- Public Health & Safety: Lead strict compliance with maritime Public Health guidelines, sanitation protocols, Integrated Pest Management (IPM), and equipment temperature logging.
- Team Leadership & Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments.
- Guest Focus & Dietary Needs: Coordinate special dietary requests, accommodate food allergies/intolerances, and engage directly with guests through cooking demos, special events, and feedback resolution.
- Cross-Departmental Collaboration: Work closely with the Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain seamless service, staff welfare, and operational flow.
Qualifications & Requirements
- Maritime Certifications: Valid STCW95 certification; physically and medically fit for sea duty.
- Experience: Minimum 7 years in an international 5-star establishment (at least 1 year as Sous Chef). Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment.
- Culinary Expertise: Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions.
- Compliance Knowledge: Thorough understanding of maritime Public Health regulations and labor standard compliance (ILO/MLC).
- Soft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality.
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9