Villa Nautica celebrates the glitz and glamour of yacht-life and is always ‘en vogue’. Surrounded by sparkling lagoons and idyllic beaches, it is an island like no other: a hive of activity, a place to be seen. Complemented by exceptional scuba diving and other water sports, the resort embraces the seafarer lifestyle with a glamorous twist.

• Support the Sous Chef or Chef de Partie in the daily operations, focusing on Indian cuisine.
• Follow menu specifications provided by the Sous Chef and Chef de Partie, ensuring the correct portion size, quantity, and quality.
• Maintain the highest standards and consistent quality in daily preparation while staying updated on Indian ingredients, recipes, and traditional cooking techniques.
• Complete the daily checklist for mise-en-place and proper food storage.
• Attend meetings as requested by the Executive Chef or Executive Sous Chef.
• Report any issues related to kitchen equipment or machinery to the Sous Chef and follow up on necessary repairs.
• Keep the Indian cuisine section of the kitchen clean, organized, and in compliance with the resort’s hygiene and safety standards.
• Record and report any accidents or illnesses in the logbook and inform the Sous Chef, Executive Chef, or Executive Sous Chef when necessary.
• Guide and supervise subordinates in their daily food preparation tasks, particularly in Indian cuisine, and actively participate in cooking.
• Monitor and ensure commis chefs maintain proper grooming and personal hygiene standards.
• Adhere to company policies regarding fire safety, hygiene, and workplace safety.
• Train, mentor, and develop subordinate employees in Indian culinary techniques and standards.

• Minimum of 2 years of experience in preparing and cooking Indian cuisine.
• Strong knowledge of kitchen equipment, tools, and traditional cooking techniques.
• Verbal and written communication skills in English.
• Proficiency in basic mathematical calculations for accurate measurements and portioning in Indian recipes.
• Detail-oriented mindset with a focus on consistency in flavors, presentation, and quality of Indian dishes.
• Ability to interact positively and professionally with colleagues, fostering a supportive team environment that enhances staff morale and the guest dining experience.
• Capable of handling multiple cooking tasks efficiently, especially during peak service hours, while maintaining high-quality standards.