Executive Chef - Amanbagh

The Executive Chef is overall responsible for the entire culinary operation of the resort, ensuring the highest standards of food quality, presentation, hygiene, and personalized guest experience in line with Aman’s philosophy of simplicity, purity, and sense of place. He is the custodian of Aman FSMS (Food Safety Management System) for the culinary department.

KEY RESPONSIBILITIES AND DUTIES:

Culinary Operations & Leadership:

To lead, manage and oversee all kitchens including Main Kitchen, Restaurant, In-Room Dining, Banquet, Staff Cafeteria and Experience Dining.

To ensure consistency in taste, quality, portion size and presentation as per Aman standards.

Preparing seasonal, local and wellness menus and daily specials based on fresh, organic produce.

To personally supervise service during peak hours and for VIP / returning guests.

To conduct daily kitchen briefings and allocate work effectively.

Guest Experience:

To interact with guests to understand their food preferences, dietary requirements, and allergies.

To curate bespoke dining experiences - Private Dining, Chef’s Table, Garden Dining etc.

To ensure 100% compliance with special meal requests - Vegan, Jain, Gluten-free, Allergies.

Hygiene Audit & Food Safety (Core Responsibility):

To ensure the kitchen is audit-ready 24/7 for internal and external hygiene audits.

To ensure 100% personal hygiene of all kitchen staff - Uniform, hand wash, health checks.

To ensure strict control on receiving, storage (FIFO/FEFO), thawing, cooking, cooling and holding.

To ensure no cross-contamination, no expired products, and zero pest tolerance.

To take immediate Corrective and Preventive Action (CAPA) on any hygiene deviation.

Aman FSMS (Food Safety Management System) - FSMS Leader:

To implement and maintain Aman FSMS in all kitchens as per ISO 22000 standards.

To maintain all 12 mandatory FSMS logs daily - Temperature logs, Sanitizer logs, cleaning logs, Hygiene checklists etc.

To conduct monthly FSMS training for all culinary and stewarding team members.

To coordinate with Hygiene Manager, Quality Manager, Engineering and Stewarding for FSMS compliance.

To ensure proper calibration of all equipment and correct dishwashing temperature.

Financial & Administration:

To control food cost, manage inventory, control wastage and conduct monthly stock inventory.

To manage recipe costing, menu engineering and procurement planning.

To handle roster, overtime, recruitment, training and performance appraisals of the culinary team.