Woods At Sasan
Website:
woodsatsasan.com
Job details:
About the job
The Head of Culinary & Nourishment is responsible for leading the culinary vision and execution at Woods at Sasan. This role goes beyond traditional kitchen leadership, focusing on creating immersive, sustainable, and wellness-driven dining experiences that align with the brand’s philosophy of nature, authenticity, and mindful living. The Executive Chef will oversee all culinary operations, champion farm-to-table practices, and curate menus that celebrate local ingredients, regional heritage, and global techniques.
Culinary Leadership & Strategy
- Define and execute the culinary direction in alignment with the brand ethos of sustainability and nourishment
- Design seasonal menus inspired by local produce, forest ingredients, and regional traditions
- Continuously innovate guest dining experiences, including immersive and outdoor dining concepts
Kitchen Operations Management
- Oversee daily kitchen operations across all outlets
- Maintain the highest standards of food quality, hygiene, and presentation
- Implement efficient kitchen workflows and cost controls
Sustainability & Sourcing
- Lead farm-to-table initiatives, working closely with local farmers and suppliers
- Minimize food waste and promote sustainable kitchen practices
- Ensure ethical sourcing and traceability of ingredients
Team Leadership & Development
- Recruit, train, and mentor the culinary team
- Foster a culture of creativity, collaboration, and excellence
- Conduct regular performance reviews and skill development programs
Guest Experience & Engagement
- Curate personalized dining experiences for guests
- Engage with guests to share culinary stories and philosophy
- Collaborate with other departments to enha
- nce overall guest journeys
Health, Wellness & Nutrition
- Integrate wellness-focused offerings into menus
- Balance indulgence with nourishment, catering to diverse dietary preferences
- Ensure adherence to nutritional standards where applicable
Financial & Administrative Management
- Manage food cost, budgets, and inventory control
- Optimize resource utilization without compromising quality
- Ensure compliance with all safety and regulatory requirements
Qualifications & Experience
- Proven experience as an Executive Chef or Head Chef in luxury resorts or boutique hospitality
- Strong expertise in sustainable, farm-to-table, or wellness-driven cuisine
- Deep knowledge of regional Indian cuisine, with global exposure preferred
- Demonstrated leadership and team management skills
- Strong business acumen and cost management experience
Key Competencies
- Creative and innovative culinary mindset
- Passion for sustainability and nature-driven experiences
- Strong leadership and interpersonal skills
- Attention to detail and commitment to excellence
- Adaptability in a remote, nature-based environment
What We Offer
- Opportunity to lead a distinctive culinary program in a unique natural setting
- Creative freedom to build and evolve a signature dining experience
- Collaborative and purpose-driven work environment
- Competitive compensation and benefits
Requirements added by the job poster
• 5+ years of Hospitality experience
• Bachelor's Degree
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