Job Summary
We are seeking an experienced and creative Head Chef to lead all kitchen operations, ensuring the highest standards of food quality, consistency, hygiene, and efficiency. The Head Chef will oversee menu development, kitchen staff management, food cost control, inventory management, and compliance with food safety regulations while delivering an exceptional dining experience.
Key ResponsibilitiesKitchen Operations
- Lead and manage all day-to-day kitchen operations.
- Ensure timely preparation and presentation of high-quality dishes.
- Maintain consistency in taste, portion size, and food presentation.
- Develop and implement standard recipes and cooking procedures.
- Oversee food production for daily service, banquets, and special events.
Menu Development
- Design and update seasonal and specialty menus.
- Introduce innovative dishes based on customer preferences and market trends.
- Standardize recipes and portion controls to maintain quality and profitability.
- Collaborate with management on menu pricing and promotions.
Team Leadership
- Recruit, train, mentor, and supervise chefs, cooks, and kitchen staff.
- Prepare staff schedules and allocate duties effectively.
- Conduct performance evaluations and provide ongoing coaching.
- Foster a positive, collaborative, and safety-focused work environment.
Food Safety & Quality
- Ensure compliance with food safety, sanitation, and hygiene standards.
- Monitor food storage, handling, and preparation procedures.
- Conduct regular quality checks on ingredients and finished dishes.
- Ensure compliance with all applicable health and safety regulations.
Inventory & Cost Management
- Monitor food inventory and kitchen supplies.
- Forecast purchasing requirements and coordinate with suppliers.
- Minimize food waste through effective planning and stock rotation.
- Control food costs, labor costs, and kitchen expenses within budget.
- Review vendor quality and negotiate pricing when appropriate.
Administrative Responsibilities
- Maintain production records, inventory reports, and kitchen documentation.
- Monitor kitchen equipment and coordinate repairs or maintenance.
- Ensure compliance with company policies and operational procedures.
- Support budgeting, forecasting, and kitchen performance reporting.
Customer Experience
- Address guest feedback related to food quality and presentation.
- Accommodate dietary restrictions, allergies, and special requests.
- Work closely with restaurant management to ensure exceptional guest satisfaction.
Required Skills
- Advanced culinary techniques and food preparation expertise.
- Strong leadership and people management skills.
- Excellent menu planning and recipe development abilities.
- Knowledge of food costing, budgeting, and inventory management.
- Strong understanding of food safety and HACCP principles.
- Excellent organizational and time management skills.
- Ability to work under pressure in a fast-paced environment.
- Strong communication and decision-making abilities.
Pay: ₹40,000.00 - ₹60,000.00 per month
Work Location: In person
