Head Chef

The Head Chef / Kitchen Lead will be responsible for managing the complete kitchen operation. This includes food preparation, grill and hot kitchen execution, steak and meat handling, breakfast/brunch preparation, portion control, hygiene, staff training, stock management, vendor receiving, and maintaining food consistency across every order.

The candidate must be comfortable handling and preparing chicken, beef, mutton, seafood, and other non-vegetarian ingredients as part of a premium grill and steakhouse kitchen.

This role is not only for someone who can cook well. We are looking for someone who can lead the kitchen, control quality, reduce wastage, train junior staff, and maintain discipline during rush hours.

Key Responsibilities

Kitchen Leadership

• Lead the daily kitchen operations.
• Manage and guide cooks, commis, and kitchen helpers.
• Coordinate with the owner/management on menu, stock, costing, and daily operations.
• Ensure the kitchen runs smoothly during breakfast, lunch, and dinner service.

Food Preparation & Execution

• Prepare and supervise breakfast, brunch, burgers, sandwiches, grilled dishes, steak plates, sides, sauces, and other menu items.
• Handle and prepare chicken, beef, mutton, seafood, and other non-vegetarian ingredients safely and professionally.
• Ensure every dish is made according to the recipe, portion size, and presentation standard.
• Support menu trials, new dish development, and product improvement.

Steak / Grill / Hot Kitchen

• Manage grill-based cooking, meat preparation, and hot kitchen items.
• Understand cooking temperatures, searing, resting, doneness, sauces, and plating.
• Ensure beef, chicken, mutton, fish, seafood, and other proteins are handled safely and cooked consistently.

Hygiene & Food Safety

• Maintain high standards of cleanliness in the kitchen.
• Keep workstations, equipment, refrigerators, and storage areas clean and organized.
• Monitor expiry dates, spoiled items, and wastage.
• Follow proper separation, storage, and handling practices for raw chicken, beef, mutton, seafood, and ready-to-eat items.

Inventory & Cost Control

• Check stock levels and prepare daily/weekly purchase requirements.
• Receive and inspect vendor supplies for quality and quantity.
• Control portion sizes to avoid unnecessary wastage.
• Track high-value ingredients carefully, especially chicken, beef, mutton, seafood, dairy, sauces, and imported/premium items.

Staff Training

• Train junior cooks and helpers on prep, cooking, plating, cleaning, and kitchen discipline.
• Teach proper portioning, recipe standards, hygiene practices, and safe handling of chicken, beef, mutton, seafood, and other proteins.
• Build a kitchen team that can work without confusion during rush hours.