Head Chef

R L Hotels Pvt Ltd is a growing hospitality company that operates Hotel Tridev Varuna in Uttar Pradesh, India. The hotel focuses on delivering comfortable stays, attentive service, and quality dining experiences to both business and leisure travelers. The culinary team plays a central role in defining the guest experience through well-prepared meals and efficient kitchen operations. As the hotel expands its offerings, there is a strong emphasis on consistency, hygiene, and innovation in food service. Team members are encouraged to contribute ideas and uphold high professional standards.

Role Description - The Head Chef for Hotel Tridev Varuna at R L Hotels Pvt Ltd is a full-time, on-site role based in Uttar Pradesh, India. The Head Chef will oversee all kitchen operations, including menu planning, food preparation, presentation, and quality control across all meal periods and outlets. This role involves supervising kitchen staff, assigning daily tasks, training team members, and maintaining a safe, hygienic work environment in compliance with food safety standards. The Head Chef will manage inventory, coordinate with suppliers, control food costs, and ensure timely service for restaurant, banquets, and room service. The position also includes developing new recipes, adapting menus to guest preferences and seasonal availability, collaborating with hotel management on promotions, and continuously improving kitchen procedures to enhance guest satisfaction.

Qualifications:

• Professional culinary training or diploma from a recognized culinary or hotel management institute, with substantial experience as a Head Chef or senior chef in hotel or restaurant kitchens.
• Strong expertise in menu planning, food preparation, plating, and quality control, with the ability to deliver consistent flavors and presentation across multiple cuisines as relevant to the hotel.
• Proven kitchen leadership, including team supervision, staff training, shift planning, and performance management, while fostering a respectful, collaborative work environment.
• Solid knowledge of food safety, hygiene standards, and regulatory requirements, with experience implementing and monitoring sanitization, storage, and handling procedures.
• Experience in inventory management, vendor coordination, cost control, and waste reduction to maintain profitability without compromising quality.
• Ability to work under pressure during peak service hours, with strong organizational and time management skills to prioritize tasks and meet service timelines.
• Effective communication skills to coordinate with front-of-house, management, and suppliers, and to respond to guest feedback professionally when required.
• Flexibility to work varied shifts, weekends, and holidays, and commitment to maintaining high standards of professionalism and reliability.
• Familiarity with hotel operations, banqueting, and room service will be an added advantage; prior experience in similar hotel environments in India is preferred.