Chef

Company Description The Whitestone Resorts is a luxury mountain resort nestled in a Himalayan valley near Manali, offering guests a blend of comfort, style, and authentic local flavor. Surrounded by snowcapped peaks and magnificent mountainfront gardens, the resort provides a distinctive experience within the majestic Himalayan ranges. Located in Prini, just 3 km from Manali town on Naggar Road, it attracts travelers seeking both adventure and relaxation. The resort focuses on high-quality service, memorable guest experiences, and a unique sense of extravagance not found elsewhere in Manali.
Role Description The Chef is responsible for planning, preparing, and presenting high-quality meals that reflect both local Himalayan flavors and international cuisine standards. Day-to-day tasks include designing menus, supervising kitchen staff, managing food preparation and cooking, maintaining hygiene and safety standards, and overseeing inventory and ordering of ingredients. The Chef will collaborate closely with resort management to ensure a consistent, premium dining experience and support special events, banquets, and room-service offerings. This is a full-time, on-site role based at The Whitestone Resorts in Kullu.
Qualifications

• Culinary expertise in menu planning, recipe development, and diverse cooking techniques, including local and international cuisines.
• Strong kitchen operations skills, including staff supervision, workflow coordination, and time management in a high-volume environment.
• Knowledge of food safety, hygiene, and sanitation standards, with experience in maintaining compliant kitchen practices.
• Inventory and cost control abilities, including ordering, stock management, and optimizing food costs without compromising quality.
• Excellent communication and teamwork skills, with the ability to collaborate with service staff and management to enhance guest experiences.
• Prior experience as a Chef or Sous Chef in hotels, resorts, or fine-dining restaurants; experience in mountain or remote locations is an advantage.
• Relevant culinary degree, diploma, or formal training from a recognized culinary institute or hospitality program.
• Flexibility to work shifts, weekends, and holidays, and the ability to thrive in a fast-paced, on-site resort environment.