Head Chef

Key Responsibilities

1. Kitchen Management & Operations

• Supervise and coordinate all kitchen activities to ensure smooth, efficient, and high-quality operations.

• Maintain hygiene, cleanliness, and safety standards in compliance with FSSAI and internal policies.

• Ensure adherence to food safety and sanitation regulations.

• Implement and monitor standard operating procedures (SOPs) for all kitchen activities.

2. Menu Planning & Food Quality

• Design and regularly update menus featuring Indian, Chinese, and Italian cuisines.

• Innovate new dishes that balance creativity, taste, and profitability.

• Ensure consistent taste, presentation, and portion control for all dishes.

• Conduct regular tasting sessions and maintain top-tier quality standards.

3. Team Leadership & Training

• Lead, train, and mentor the kitchen team including sous chefs, cooks, and helpers.

• Plan staff schedules and delegate duties to ensure smooth service.

• Create a positive and motivating work environment to foster teamwork and efficiency.

• Conduct regular performance reviews and implement staff development programs.

4. Inventory & Cost Control

• Manage inventory, monitor stock levels, and reduce food wastage.

• Source fresh, high-quality ingredients while maintaining cost efficiency.

• Work with suppliers to ensure timely and reliable procurement.

• Maintain kitchen budgets and achieve targeted food cost percentages.

5. Coordination & Communication

• Coordinate with front-of-house staff to ensure timely service and guest satisfaction.

• Address and resolve customer feedback related to food quality or service promptly.

• Communicate regularly with management regarding kitchen performance, requirements, and improvements.

• Participate in management meetings to plan events, menu updates, and promotions.

Qualifications & Skills

• Degree or Diploma in Culinary Arts / Hotel Management or equivalent.

• Minimum 3 years of experience  as a Head Chef or 5+ years overall kitchen experience.

• Proven expertise in Indian, Chinese, and Italian cuisines.

• Strong leadership, communication, and organizational skills.

• Sound knowledge of food hygiene, sanitation, and FSSAI regulations.

• Creativity in menu design and a passion for culinary innovation.

• Ability to work efficiently in a fast-paced environment and handle multiple responsibilities.

• Basic computer proficiency and familiarity with kitchen management systems is an advantage.

Salary & Benefits

• Competitive salary based on experience and performance.

• Performance-based incentives and bonuses.

• Complimentary meals during shifts.

• Paid leaves and staff discounts.

• Opportunities for growth and professional development.