Designation: Head Chef

Location: Rajouri Garden, New Delhi

Restaurant Capacity: 46 seats

Gender: Female

Salary- 35-45k

Age -below 50yrs

Key Responsibilities:

• Develop and execute creative and innovative vegetarian dishes.
• Plan menus that reflect the restaurant’s brand and appeal to our target audience.
• Ensure all dishes are prepared with high-quality, fresh, and hygienic ingredients.
• Oversee daily kitchen operations and food preparation.
• Supervise kitchen staff, including sous chefs, cooks, and kitchen assistants.
• Maintain food safety standards and cleanliness in the kitchen.
• Train new kitchen staff and ensure they understand their roles.
• Develop and mentor kitchen team members to enhance their skills and performance.
• Foster a collaborative and supportive work environment.
• Control and manage food cost and kitchen expenses.
• Monitor inventory levels and order supplies as needed.
• Minimize waste and ensure efficient use of resources.
• Adhere to health and safety regulations and maintain a clean and organized kitchen..
• Stay updated on current food trends and incorporate new techniques and ingredients.
• Collaborate with restaurant management to create seasonal and special event menus.
• Continuously improve and refine existing dishes and recipes.
• Work closely with the restaurant management team to address customer feedback.
• Interact with customers to understand their preferences and ensure a positive dining experience.

Qualifications:

• Degree in Hotel Management or related field Minimum 5 years of experience as a Chef, with at least 2 years in a supervisory or head chef role.
• Proven track record of menu development and kitchen management.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal skills.
• Creative and innovative approach to cooking.