Head Chef

Key Responsibilities

Design and develop innovative menus (seasonal, à la carte, special events)

Oversee daily kitchen operations and ensure smooth workflow

Maintain high standards of food quality, taste, and presentation

Manage kitchen staff, including hiring, training, and scheduling

Monitor food costs, inventory, and supplier relationships

Ensure compliance with hygiene, safety, and sanitation regulations

Minimize food wastage and control kitchen expenses

Coordinate with management for events, guest preferences, and special requests

Maintain consistency in recipes and portion control

Requirements

Proven experience as a Head Chef / Executive Chef

Strong knowledge of multi-cuisine (Indian + Chinese preferred)

Leadership and team management skills

Creativity and attention to detail

Ability to work under pressure in a fast-paced environment

Knowledge of food safety standards (FSSAI guidelines)

Culinary degree or relevant certification preferred