Head Chef

Professional Job Description

The Head Chef is responsible for leading the kitchen operations, designing menus, maintaining food quality and hygiene standards, controlling food cost, managing kitchen staff, and ensuring consistent delivery of high-quality dishes in line with company standards.

Key Responsibilities :

1. Plan, design, and update menus as per brand standards and seasonal availability.
2. Supervise daily kitchen operations and food production.
3. Ensure taste, presentation, and portion control standards are strictly followed.
4. Maintain food safety, hygiene, and FSSAI compliance at all times.
5. Control food cost, wastage, and inventory effectively.
6. Train, guide, and evaluate Sous Chefs, CDPs, and kitchen staff.
7. Schedule kitchen staff duties and manage manpower planning.
8. Ensure proper storage, FIFO, and stock rotation practices.
9. Coordinate with procurement for quality raw material sourcing.
10. Monitor kitchen equipment maintenance and safety.
11. Handle customer feedback related to food quality and kitchen operations.
12. Implement standard recipes and SOPs across the kitchen.
13. Ensure timely preparation for rush hours, events, and bulk orders.

Required Skills

• Minimum 3–8 years of experience in professional kitchens, with leadership role.
• Strong knowledge of multi-cuisine / specific cuisine specialization.
• Excellent team leadership and training ability.
• Good understanding of food costing, budgeting, and inventory control.
• In-depth knowledge of food safety, hygiene, and FSSAI norms.
• Ability to work under high-pressure kitchen environment.
• Key Performance Indicators (KPIs)Food quality and consistency
• Food cost percentage and wastage control
• Kitchen hygiene and audit scores
• Customer feedback on food
• Staff productivity and retention
• Timely order execution