JOB TITLE: Head Chef
Role Overview
The Head Chef will be responsible for leading culinary operations, including pre-opening activities, menu development, kitchen setup, team building, food quality, recipe standardization, and ongoing kitchen management. The role requires a hands-on leader capable of building systems, maintaining standards, and driving operational excellence.
Key Responsibilities
Pre-Opening Responsibilities
- Assist in menu development and product innovation
- Conduct food trials and recipe testing
- Create and standardize recipes and portion controls
- Develop kitchen SOPs and production procedures
- Assist in kitchen planning, workflow design, and equipment selection
- Establish food costing and inventory systems
- Create preparation, storage, and quality control procedures
Operational Responsibilities
- Lead daily kitchen operations
- Ensure food quality, consistency, and presentation standards
- Maintain hygiene, food safety, and cleanliness standards
- Monitor food costs, wastage, and kitchen efficiency
- Manage inventory, purchasing, and stock control
- Ensure proper production planning and preparation
Team Management
- Recruit, train, and supervise kitchen staff
- Develop team skills and maintain performance standards
- Manage schedules and work allocation
- Foster a positive and professional kitchen culture
- Ensure compliance with operational procedures
Business Responsibilities
- Support new product and menu development
- Identify opportunities for operational improvements
- Assist in seasonal and promotional menu planning
- Contribute to profitability through effective cost control
- Work closely with management to achieve business objectives
Preferred Qualifications
- Experience as a Head Chef, Sous Chef, or Kitchen Leader
- Experience in cafés, restaurants, grills, or casual dining concepts
- Strong knowledge of food costing and inventory management
- Experience in recipe standardization and SOP development
- Understanding of food safety and hygiene standards
- Experience in restaurant openings will be an added advantage
Skills Required
- Leadership and team management
- Menu development
- Food costing and inventory control
- Kitchen planning and organization
- Training and staff development
- Quality assurance
- Problem solving and decision making
- Communication and coordination
Pay: ₹18,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Leave encashment
Work Location: In person
