About the role
The Head Chef owns the kitchen, the menu, and the plate at one of our properties. Our food is an extension of the location — hill kitchen food in Binsar, ghat-side thalis in Varanasi, fireside dinners in the Himalayas. We are looking for chefs who can run a tight kitchen and tell a clear culinary story.
Key responsibilities
- Design and refresh seasonal menus in line with the property's identity and guest profile.
- Run day-to-day kitchen operations — prep, service, plating, and closing.
- Manage food cost: recipe costing, portion control, wastage tracking, and supplier negotiation.
- Hire, train, and mentor the kitchen brigade (typically 3–8 people).
- Enforce hygiene and food-safety protocols (FSSAI compliance, cold-chain, cleaning schedules).
- Plan and execute special menus for occupancy peaks, festivals, and private events.
- Source local and seasonal produce; build relationships with regional farmers and vendors.
- Work with the Hotel Manager on guest feedback, review responses, and F&B revenue goals.
What we're looking for
- 6+ years in professional kitchens; at least 2 years as a Chef de Cuisine, Sous Chef, or Head Chef.
- Genuine interest in regional Indian or farm-to-table cooking; classically trained chefs with openness to local cuisine welcome.
- Proven food costing and inventory control.
- Ability to run a kitchen with limited staff and finite equipment — boutique experience valued.
- Comfort with remote hill-station or small-town living.
- Diploma from IHM, IICA, or equivalent preferred.
