Salary Range: 40000 to 50000 + Service charge

• Planning, directing and executing food preparation 
• Managing the kitchen staff 
• Ensuring high standard of food quality 
• Maintaining proper coordination with the other departments of the resort 
• Menu planning, inventory management, stock moment management 
• Ensure minimum kitchen waste 
• Maintaining good hygiene in the kitchen
   

• Must be proficient with Continental, Chinese and Indian cuisine 
• Must have completed 12th standard 
• Should possess excellent leadership skills 
• Must be able to work in flexible work timings