Website:
himalayansplendourresort.in
Job details:
Company Description Himalayan Splendour Resort is a boutique property located between Mussoorie and Dhanolti, surrounded by pristine pine forests and panoramic Himalayan views. The resort offers 22 contemporary, well-appointed rooms designed to deliver a comfortable and memorable stay for travelers from around the world. Rooms feature wooden flooring, spacious workspaces, ergonomic seating, high-speed Wi‑Fi, tea/coffee makers, LED TVs, and premium bath amenities. Each room has an elegant terrace overlooking the mountains, creating a tranquil retreat away from city life. The resort is an ideal destination for guests seeking peace, nature, and personalized hospitality.
Role Description The Head Chef is responsible for managing the entire kitchen operation at Himalayan Splendour Resort in Dhanolti. This full-time, on-site role includes planning menus, creating seasonal and local dishes, and ensuring consistent food quality and presentation that reflect the resort’s standards. The Head Chef will lead, train, and schedule kitchen staff, oversee inventory and procurement, and maintain food safety and hygiene in compliance with regulatory and brand requirements. Daily responsibilities include supervising food preparation, controlling costs, collaborating with resort management on special events and guest requests, and continuously improving the culinary experience for guests.
Qualifications
- Culinary expertise: Strong skills in menu planning, food preparation, presentation, and knowledge of multiple cuisines, including regional and international dishes.
- Kitchen leadership: Experience supervising kitchen staff, delegating tasks, managing schedules, and fostering a collaborative, respectful work environment.
- Operations and quality control: Ability to manage inventory, vendor relationships, food costing, portion control, and maintain high standards of consistency and efficiency.
- Health, safety, and hygiene: Thorough understanding of food safety regulations, kitchen sanitation practices, and compliance with local health standards.
- Guest orientation: Strong focus on guest satisfaction, ability to customize menus for dietary preferences, and willingness to interact with guests when needed.
- Communication and organization: Solid communication skills, attention to detail, and the ability to work effectively with resort management and other departments.
- Experience and education: Several years of experience as a Head Chef or Senior Sous Chef in hotels or resorts; formal culinary training or diploma from a recognized culinary institute preferred.
- Location and schedule: Willingness to work on-site in Dhanolti with flexible hours, including weekends and holidays, as required by resort operations.
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