Position Summary:
The Head Chef will lead all kitchen operations, menu execution, food innovation, quality assurance, inventory management, hygiene compliance, and kitchen team development. The ideal candidate should possess strong culinary expertise, excellent leadership skills, commercial awareness, and the ability to establish standardized kitchen processes suitable for a growing food business.
Key Responsibilities:
Kitchen Operations
- Lead day-to-day kitchen operations.
- Ensure smooth food preparation during peak business hours.
- Maintain consistency in taste, portion size, and presentation.
- Ensure all food is served within prescribed service timelines.
- Supervise opening and closing kitchen procedures.
Menu Development
- Design and improve snack (fried and baked) menus.
- Develop signature recipes.
- Introduce seasonal and promotional items.
- Standardize recipes using SOPs.
- Calculate food costing and pricing recommendations.
Food Quality
- Maintain consistent food quality.
- Conduct daily quality checks.
- Monitor freshness of ingredients.
- Minimize wastage.
- Ensure attractive food presentation.
Inventory & Cost Control
- Forecast raw material requirements.
- Monitor daily stock consumption.
- Reduce food wastage.
- Control food costs within budget.
- Coordinate purchasing with vendors.
- Verify deliveries for quality and quantity.
Kitchen Hygiene & Food Safety
- Maintain the highest hygiene standards.
- Ensure compliance with FSSAI regulations.
- Enforce food safety SOPs.
- Maintain temperature logs.
- Supervise cleaning schedules.
- Ensure pest control compliance.
Team Leadership
- Recruit kitchen staff.
- Train cooks and helpers.
- Prepare duty rosters.
- Evaluate staff performance.
- Build a positive and disciplined work culture.
- Resolve kitchen-related issues quickly.
Equipment Management
- Ensure proper maintenance of kitchen equipment.
- Report repair requirements.
- Train staff on equipment handling.
- Minimize equipment downtime.
Customer Satisfaction
- Address food-related customer feedback.
- Resolve quality complaints promptly.
- Work closely with Guest Relations staff.
- Continuously improve customer experience.
Startup Responsibilities
- Assist founders in setting up kitchen SOPs.
- Develop production workflows.
- Support outlet expansion.
- Train new kitchen teams.
- Recommend operational improvements.
- Participate in business planning meetings.
Key Performance Indicators (KPIs)
- Food quality consistency
- Customer satisfaction score
- Kitchen hygiene audit score
- Food cost percentage
- Raw material wastage
- Inventory accuracy
- Order preparation time
- Recipe compliance
- Kitchen productivity
- Staff retention and training completion
Required Qualifications
- Bachelor's Degree or Diploma in Hotel Management, Culinary Arts, or Hospitality Management.
- Certification in Food Safety/HACCP is preferred.
Experience
- Minimum 5 years of culinary experience.
- At least 2 years as a Head Chef, Sous Chef, or Kitchen Manager.
- Experience in QSR, café, cloud kitchen, or premium snack outlets is preferred.
- Experience in startup food businesses is an advantage.
Technical Skills
- Indian snacks
- Continental snacks
- Arabic snacks
- Sandwiches & wraps
- Burgers
- Fried snacks
- Grilled items
- Pasta
- Salads
- Sauces and dips
- Food costing
- Recipe standardization
- Inventory software (preferred)
- Kitchen planning
- Staff scheduling
Soft Skills
- Leadership
- Decision-making
- Problem-solving
- Time management
- Team building
- Communication
- Adaptability
- Creativity
- Attention to detail
- Customer-centric mindset
Physical Requirements
- Ability to stand for extended periods.
- Ability to work in a fast-paced environment.
- Flexibility to work weekends, holidays, and evening shifts.
Preferred Candidate Profile
- Passionate about food innovation.
- Strong organizational and multitasking abilities.
- Commercially aware with an understanding of food cost optimization.
- Calm under pressure and capable of leading during busy service periods.
- High integrity and commitment to hygiene and quality.
- Entrepreneurial mindset with the ability to grow alongside a startup.
- 5–8 years of relevant experience.
- A Degree/Diploma in Hotel Management or Culinary Arts from a reputed institute.
- Prior experience in QSRs, cafés, premium snack outlets, or cloud kitchens.
- Expertise in recipe standardization and food-cost control (target food cost of 30–35% of sales).
- Experience leading a team of 5–10 kitchen staff.
- The ability to help scale operations by documenting SOPs, training new staff, and supporting future outlet expansion.
Pay: ₹20,000.00 - ₹30,000.00 per month
Benefits:
Work Location: In person
