Head Chef

Responsibility :

Overall kitchen leadership

Menu planning

Recipe standardization

Food costing

Team management

Vendor coordination

SOP implementation

Quality control

Training and development

Requirements :

Experience:

8–12 years of experience in professional kitchens with strong command of Odia and/or Bengali regional cuisine, including 3–4 years in a Head Chef or Sous Chef leadership role in casual or multi-cuisine dining.

Skills:

Mastery of regional Odia and Bengali culinary techniques, recipe standardization, menu engineering, and food costing. Strong palate, plating discipline, and the ability to maintain authenticity at scale.

Operational Efficiency:

Plans and directs all kitchen operations including menu rollout, mise-en-place, production scheduling, portion and yield control, and wastage minimization. Drives consistency across all stations during high-volume service.

Communication:

Fluent regional language(s) and functional English for coordination with management, vendors, and the Front of House team.

Supervision:

Leads the entire Back of House brigade including CDPs, Commis Chefs, Kitchen Helpers, and the KST. Manages rostering, training, discipline, and skill development.

Food Safety & Hygiene:

Owns FSSAI compliance and HACCP practices, including FIFO, storage, labeling, and overall kitchen hygiene and audit readiness.