Head Chef

We are seeking an experienced and creative Multi-Cuisine Head Chef to lead our kitchen operations. The ideal candidate will have expertise in multiple cuisines (Indian, Continental, Asian, etc.), strong leadership skills, and the ability to maintain high standards of food quality, hygiene, and cost control.

• Key ResponsibilitiesOversee complete kitchen operations and daily food production
• Plan and design multi-cuisine menus (Indian, Continental, Oriental, etc.)
• Ensure consistency in taste, presentation, and portion control
• Lead, train, and supervise kitchen staff (Sous Chefs, CDPs, Commis)
• Monitor food quality, hygiene, and safety standards (FSSAI compliance)
• Control food cost, wastage, and inventory management
• Coordinate with purchase/store team for stock planning
• Introduce new dishes, seasonal menus, and promotions
• Handle guest feedback and ensure customer satisfaction
• Maintain kitchen discipline and smooth workflow
• RequirementsMinimum 8–12 years of experience in kitchen operations
• At least 2–4 years as Head Chef / Executive Chef
• Strong knowledge of multi-cuisine cooking (Indian, Continental, Asian, etc.)
• Experience in high-volume restaurants, hotels, or pubs
• Good leadership, communication, and team management skills
• Knowledge of food costing, budgeting, and inventory control
• Ability to work under pressure and manage large teams
• Preferred QualificationsDegree/Diploma in Hotel Management or Culinary Arts
• Experience in pre-opening or menu engineering is a plus
• Strong understanding of modern food trends and plating