Job Description – Head Chef(Executive) – Quick Service Restaurant (QSR)
Position
Head Chef
Department
Kitchen / Food & Beverage
Industry
Quick Service Restaurant (QSR)
Job Summary
We are looking for an experienced and dynamic Head Chef to lead kitchen operations in a Quick Service Restaurant (QSR). The candidate will be responsible for ensuring consistent food quality, maintaining recipe standards, controlling food costs, supervising kitchen staff, and delivering fast and efficient service.
The Head Chef will oversee daily kitchen operations, maintain hygiene and food safety standards, manage inventory, and ensure smooth production during peak business hours.
Key ResponsibilitiesKitchen Operations
- Manage and supervise daily kitchen operations.
- Ensure food is prepared according to approved recipes, SOPs, and quality standards.
- Maintain consistency in taste, portion size, presentation, and packaging.
- Monitor food preparation and ensure timely order dispatch.
- Plan production schedules based on sales forecasts and demand.
- Maintain smooth kitchen workflow during peak hours.
Team Management
- Lead, train, and supervise kitchen staff including CDPs, Commis Chefs, Helpers, and Utility Staff.
- Allocate duties and prepare staff schedules.
- Conduct regular training on recipes, hygiene, food safety, and SOPs.
- Monitor staff performance, discipline, attendance, and productivity.
- Maintain teamwork and a positive working environment.
Food Cost & Inventory Control
- Control food costs through portion control and wastage reduction.
- Monitor inventory levels and maintain stock availability.
- Coordinate with the purchase and store teams for procurement.
- Ensure proper storage, labeling, and FIFO/FEFO practices.
- Conduct regular stock checks and minimize inventory variances.
Quality Assurance
- Check food quality, taste, and presentation before service.
- Ensure consistency of products across all shifts.
- Investigate food-related customer complaints and take corrective actions.
- Monitor adherence to recipes and standard preparation methods.
Hygiene & Safety
- Ensure compliance with food safety and hygiene standards.
- Maintain cleanliness of kitchen, equipment, storage, and preparation areas.
- Ensure proper temperature control and safe food handling practices.
- Conduct regular hygiene inspections and maintain records.
Menu Development
- Assist in menu planning and development.
- Standardize recipes and preparation methods.
- Support new product development and promotional menu launches.
- Improve existing recipes to enhance quality and cost efficiency.
Required Skills
- Strong knowledge of QSR kitchen operations.
- Excellent leadership and team-management skills.
- Knowledge of recipe standardization and food costing.
- Strong understanding of inventory and wastage control.
- Knowledge of food safety and hygiene standards.
- Ability to work under pressure in a high-volume environment.
- Good communication and organizational skills.
- Strong problem-solving abilities.
Qualifications & Experience
- Diploma/Degree in Culinary Arts, Hotel Management, or Food Production preferred.
- 5–8 years of experience in restaurant or QSR kitchen operations.
- Minimum 2–3 years of experience in a supervisory or Head Chef role.
- Experience in high-volume kitchens or multi-outlet operations preferred.
Key Performance Indicators (KPIs)
- Food quality and consistency
- Food cost percentage
- Kitchen productivity
- Order preparation time
- Customer satisfaction
- Reduction in food wastage
- Inventory accuracy
- Hygiene and safety compliance
- Staff productivity and retention
- Recipe and SOP compliance
Reporting To: Managing Director / General Manager
Employment Type: Full-Time
Work Location:Dehradun
Working Hours
Rotational shifts, including weekends and holidays as per business requirements
Feel free to share your CV at [email protected]
Pay: ₹40,000.00 - ₹45,000.00 per month
Work Location: In person
