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Job Description: Executive Chef – 5-Star Luxury Resort (Guwahati, India)MAYFAIR SPRING VALLEY RESORT GUWAHATI.About the Resort:Our5-star luxury resort in Guwahatispans40 acreswith280 roomsand features multiplefine dining restaurants, bars, lounges, banquet halls, and private dining experiences . We are seeking ahighly skilled and creative Executive Chefto lead our culinary operations, ensuring an exceptional gastronomic experience for our guests.Position: Executive ChefLocation:Guwahati, India Reports To:General ManagerKey Responsibilities:1. Culinary Leadership & Kitchen Operations • Oversee allkitchen operations , including multiple restaurants, banquet catering, in-room dining, and private dining experiences. • Ensurefood quality, presentation, and tastemeet5-star luxury standards . • Develop and enforcekitchen SOPs, hygiene protocols, and safety standards . • Work closely with theFood & Beverage Managerto align culinary offerings with guest preferences and business goals.2. Menu Development & Innovation • Curateinnovative and diverse menus , incorporatinginternational cuisines, Indian delicacies, and fusion dishes . • Stay ahead offood trends , ensuring the resort offers a unique and modern culinary experience. • Introduceseasonal, farm-to-table, and sustainable food conceptsto enhance guest satisfaction.3. Team Management & Training • Lead, train, and mentor a team ofchefs, sous chefs, and kitchen staff , ensuring a high-performance work environment. • Conduct regulartraining on cooking techniques, plating, and food safety . • Foster a culture ofdiscipline, creativity, and excellencein the kitchen.4. Banquet & Event Catering • Overseehigh-end banquet dining for corporate events, destination weddings, and VIP functions . • Work with the events team to customize menus forlarge gatherings, themed nights, and fine-dining experiences .5. Budgeting, Cost Control & Procurement • Managefood costs, inventory, and supplier negotiationsto ensure profitability. • Ensure efficient kitchen operations without compromising on quality. • Implement sustainable and cost-effectiveingredient sourcing strategies .6. Hygiene, Compliance & Kitchen Safety • Ensure strict adherence toHACCP, FSSAI, and international food safety standards . • Conduct regularkitchen auditsto maintain top-tier hygiene and sanitation standards. • Monitor proper food handling, storage, and waste reduction techniques.Requirements & Qualifications: •12+ years of experiencein leading culinary operations, with at least5 years as an Executive Chefin aluxury 5-star hotel or fine-dining establishment . •Degree/Diplomain Culinary Arts, Hotel Management, or a related field. • Expertise inmulti-cuisine culinary arts , includingIndian, Continental, Asian, Mediterranean, and fusion cuisine . • Strong leadership and kitchen management skills. • Experience handlinghigh-profile guests, celebrities, and large-scale banquet operations . • Passion for culinary excellence, creativity, and innovation.