Hotel Staff

We are seeking a high-caliber Head Chef to lead our culinary department. This role is designed for a strategic and hands-on professional who can bridge the gap between creative menu development and rigorous operational efficiency. You will be responsible for defining the gastronomic identity while ensuring the highest standards of quality, cost control, and kitchen discipline.

Executive Summary

The Head Chef serves as the operational pillar of the kitchen. The mission is to curate exceptional dining experiences through innovative multi-cuisine offerings—ranging from sophisticated Continental and Mediterranean to elevated local favorites. This role oversees the entire BOH (Back of House) lifecycle, from vendor sourcing and inventory management to the final presentation of every plate.

Key Responsibilities

1. Culinary Innovation & Menu Engineering

Menu Development: Curate and engineer menus that reflect modern trends and seasonal availability, ensuring a balance of high-margin items and signature dishes.

Plating & Aesthetics: Establish and enforce "Gold Standard" plating guides to ensure visual consistency and a premium feel across all service periods.

Recipe Standardization: Develop and maintain detailed Standard Operating Procedures (SOPs) and recipe cards for every dish to ensure flavor consistency and accurate food costing.

2. Operational Excellence & Financial Control

Cost Management: Monitor food cost variances, manage portion control, and implement waste reduction strategies to meet monthly P&L targets.

Sourcing & Procurement: Negotiate with vendors to source the freshest high-grade ingredients while optimizing procurement costs.

Inventory Oversight: Lead regular inventory audits and manage stock rotation (FIFO) to minimize spoilage and maximize efficiency.

3. Team Leadership & Talent Development

Staff Mentorship: Recruit, train, and inspire a diverse kitchen brigade (Sous Chefs, CDPs, Commis, and Helpers).

Scheduling: Manage labor budgets through efficient shift planning and performance monitoring.

Culture: Foster a high-performance, disciplined, and collaborative environment built on mutual respect and professional growth.

4. Compliance & Food Safety

Hygiene Standards: Maintain 100% compliance with HACCP, FSSAI, and local health code regulations.

Kitchen Maintenance: Oversee the upkeep and preventative maintenance of all kitchen equipment and facilities.

Candidate Profile

Experience: 8–10+ years of progressive culinary experience, with at least 2–3 years in a Head Chef or Senior Sous Chef role within 5-star hotels or reputed premium standalone restaurants.

Education: Degree/Diploma in Hotel Management or Culinary Arts.

Cuisine Expertise: Proficiency in multi-cuisine environments (Continental, European, and modern Indian) with a strong understanding of hot and cold sections.

Competencies:

Advanced knowledge of kitchen math and financial reporting.

Exceptional leadership under high-pressure, high-volume service environments.

Strong communication skills.

Benefits & Perks

Competitive salary package based on industry benchmarks.

Performance-based bonuses linked to food cost targets and guest satisfaction scores.

Duty meals and professional uniform allowance.

Application Instructions

Please submit your Professional Portfolio, including a curated menu you have developed and photos of signature dishes, along with your updated CV.

Management Note: We are looking for more than a cook; we are looking for a business-minded artist who can lead the brand to its next level of culinary excellence.