Reports To: General Manager / F&B Director
Key Responsibilities:
- Lead the culinary team and oversee all kitchen operations.
- Develop menus incorporating local Kerala cuisine and international dishes.
- Ensure food quality, cost control, and hygiene standards.
Requirements:
- 15+ years in culinary arts, with 5+ years as an Executive Chef in luxury resorts.
- Culinary degree and expertise in diverse cuisines.
Recruitment Process: Multiple interviews with Global HR Management Company.