Job Summary
We are seeking an experienced and passionate Head Chef to lead our kitchen operations. The Head Chef will be responsible for menu planning, food preparation, maintaining quality standards, managing the kitchen team, controlling food costs, and ensuring compliance with food safety and hygiene regulations.
Key Responsibilities
- Lead and supervise all kitchen operations to ensure smooth daily functioning.
- Plan, develop, and update menus in line with customer preferences and business goals.
- Prepare and oversee the preparation of high-quality food while maintaining consistency in taste and presentation.
- Manage, train, and motivate kitchen staff to achieve operational excellence.
- Monitor food quality, portion control, and presentation standards.
- Maintain inventory, order supplies, and minimize food wastage.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Control food costs, kitchen expenses, and stock levels.
- Coordinate with the restaurant management team to ensure efficient service.
- Ensure proper maintenance and cleanliness of kitchen equipment and work areas.
Qualifications
- Diploma/Degree in Hotel Management, Culinary Arts, or a related field (preferred).
- 5–8 years of experience in kitchen operations, with at least 2 years as a Head Chef or Sous Chef.
- Strong knowledge of food preparation, kitchen management, and food safety standards.
- Excellent leadership, communication, and team management skills.
Preferred Skills
- Leadership and team management.
- Menu planning and recipe development.
- Inventory and cost control.
- Time management and multitasking.
- Problem-solving and decision-making.
- Passion for quality, creativity, and customer satisfaction.
Pay: ₹40,000.00 - ₹50,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Provident Fund
Work Location: In person
