Head Chef

About the role The Head Chef owns the kitchen, the menu, and the plate at one of our properties.

Our food is an extension of the location — hill kitchen food in Binsar, ghat-side thalis in Varanasi, fireside dinners in the Himalayas.

We are looking for chefs who can run a tight kitchen and tell a clear culinary story.

Key responsibilities Design and refresh seasonal menus in line with the property's identity and guest profile. Run day-to-day kitchen operations — prep, service, plating, and closing.

Manage food cost: recipe costing, portion control, wastage tracking, and supplier negotiation. Hire, train, and mentor the kitchen brigade (typically 3–8 people). Enforce hygiene and food-safety protocols (FSSAI compliance, cold-chain, cleaning schedules).

Plan and execute special menus for occupancy peaks, festivals, and private events. Source local and seasonal produce; build relationships with regional farmers and vendors. Work with the Hotel Manager on guest feedback, review responses, and F&B revenue goals.

What we're looking for 6+ years in professional kitchens; at least 2 years as a Chef de Cuisine, Sous Chef, or Head Chef. Genuine interest in regional Indian or farm-to-table cooking; classically trained chefs with openness to local cuisine welcome. Proven food costing and inventory control. Ability to run a kitchen with limited staff and finite equipment — boutique experience valued. Comfort with remote hill-station or small-town living. Diploma from IHM, IICA, or equivalent preferred.