Executive Chef, Rameswaram
Daiwik Hotels Pvt Ltd · Ramanathapuram, Tamil Nadu
Not Disclosed
Job Description
Company Description Daiwik Hotels has established the first full-service, 91-room hotel with modern amenities in Rameswaram, redefining hospitality on the island. The property serves a diverse guest profile, including domestic and international travelers, pilgrims, leisure tourists, corporate groups, wedding parties, and government dignitaries. Its signature Ahaan restaurant is renowned for offering an extensive selection of multi-cuisine dishes, making it a key culinary destination in Rameswaram. Daiwik Hotels has received multiple service excellence awards and promotes positive social impact through regular Swachh Bharat initiatives and community outreach programs. The unique “Ramayana Trail” experience helps guests explore the historic and cultural significance of Rameswaram.
Role Description The Executive Chef, Rameswaram will lead all kitchen operations at Daiwik Hotels’ Ahaan restaurant and associated food and beverage outlets. This full-time, on-site role in Rameswaram involves planning and executing menus, supervising food preparation, and ensuring consistent quality and presentation across multi-cuisine offerings. The Executive Chef will manage kitchen staff scheduling, training, and performance, while maintaining strict food safety, hygiene, and cost-control standards. The role includes monitoring inventory, coordinating with suppliers, and collaborating with hotel leadership to design special menus, banquets, and events for varied guest segments. The Executive Chef will also contribute to guest satisfaction by interacting with diners, responding to feedback, and continuously enhancing the culinary experience.
Qualifications
Strong culinary expertise in multi-cuisine menus, with proven experience as an Executive Chef or senior kitchen leader in full-service hotels or high-volume restaurants.
Skills in kitchen operations management, including staff supervision, scheduling, training, and performance management.
Proficiency in food safety, hygiene standards, and compliance with applicable health and safety regulations.
Experience in menu planning, food costing, and inventory management to optimize quality and profitability.
Ability to design and execute banquet menus and special event catering for diverse guest profiles.
Excellent organizational and time-management skills to oversee multiple kitchen sections and service periods.
Strong communication and interpersonal skills for effective coordination with front-of-house teams and interaction with guests.
Diploma or degree in Culinary Arts, Hotel Management, or a related field; professional certifications in culinary or food safety are an advantage.
Experience working in pilgrimage or leisure destinations, and familiarity with South Indian cuisine, is preferred.
Ability to work flexible hours, including weekends and holidays, based on hotel operational needs.
Interested candidates may write to sarkhel@daiwikhotels.com
Role Description The Executive Chef, Rameswaram will lead all kitchen operations at Daiwik Hotels’ Ahaan restaurant and associated food and beverage outlets. This full-time, on-site role in Rameswaram involves planning and executing menus, supervising food preparation, and ensuring consistent quality and presentation across multi-cuisine offerings. The Executive Chef will manage kitchen staff scheduling, training, and performance, while maintaining strict food safety, hygiene, and cost-control standards. The role includes monitoring inventory, coordinating with suppliers, and collaborating with hotel leadership to design special menus, banquets, and events for varied guest segments. The Executive Chef will also contribute to guest satisfaction by interacting with diners, responding to feedback, and continuously enhancing the culinary experience.
Qualifications
Strong culinary expertise in multi-cuisine menus, with proven experience as an Executive Chef or senior kitchen leader in full-service hotels or high-volume restaurants.
Skills in kitchen operations management, including staff supervision, scheduling, training, and performance management.
Proficiency in food safety, hygiene standards, and compliance with applicable health and safety regulations.
Experience in menu planning, food costing, and inventory management to optimize quality and profitability.
Ability to design and execute banquet menus and special event catering for diverse guest profiles.
Excellent organizational and time-management skills to oversee multiple kitchen sections and service periods.
Strong communication and interpersonal skills for effective coordination with front-of-house teams and interaction with guests.
Diploma or degree in Culinary Arts, Hotel Management, or a related field; professional certifications in culinary or food safety are an advantage.
Experience working in pilgrimage or leisure destinations, and familiarity with South Indian cuisine, is preferred.
Ability to work flexible hours, including weekends and holidays, based on hotel operational needs.
Interested candidates may write to sarkhel@daiwikhotels.com