Bachelor degree

Key Responsibilities

• Curate and execute personalized gourmet menus based on owner preferences
• Prepare multi-cuisine dishes including Indian, Continental, Mediterranean, and health-focused meals
• Maintain fine-dining presentation and service standards
• Source and use premium, organic, and farm-fresh ingredients
• Manage complete kitchen operations including:
  • Inventory management
  • Vendor coordination
  • Procurement of ingredients
• Ensure top-level hygiene, cleanliness, and kitchen aesthetics
• Plan and execute:
  • Private events
  • Weekend gatherings
  • Special occasions
• Introduce seasonal menus, tasting experiences, and innovative dishes
• Provide discreet and professional service with high attention to detail

Preferred Experience

• Experience in luxury villas, private estates, or 5-star hospitality environments
• Knowledge of organic, farm-to-table, and sustainable cooking practices
• Skills in baking, BBQ, and global cuisines
• Exposure to fine dining, plating, and modern culinary techniques

Educational Qualifications

• Diploma / Degree in Culinary Arts, Hotel Management, or Professional Cookery from a reputed institute

Additional Certifications (Preferred)

• Training from recognized institutes (e.g., IHM or equivalent)
• Certification in Food Safety & Hygiene (FSSAI or international standards)
• Specialized training in:
  • International cuisines
  • Baking
  • Gourmet cooking
• Workshops or exposure to modern culinary techniques & plating

Personal Attributes

• Highly discreet, trustworthy, and dependable
• Strong attention to detail and perfection in taste & presentation
• Calm and composed under pressure (especially during events)
• Strong ownership and accountability mindset
• Flexible and adaptable to changing schedules
• Well-groomed with a professional demeanor
• Passionate about hospitality and culinary innovation
• Maintains a positive and respectful attitude with staff and guests