Position Summary
The Head Chef will be responsible for overseeing all kitchen operations, maintaining food quality standards, managing kitchen staff, controlling food costs, ensuring hygiene compliance, and driving menu consistency across all offerings.
Key ResponsibilitiesKitchen Operations
- Manage day-to-day kitchen operations efficiently.
- Ensure all dishes are prepared and presented according to company standards.
- Maintain consistency in taste, quality, and portion sizes.
- Supervise food preparation during service hours.
Team Management
- Lead, train, and motivate kitchen staff.
- Prepare staff schedules and allocate duties.
- Monitor employee performance and maintain discipline within the kitchen.
- Conduct onboarding and training for new kitchen employees.
Food Quality & Safety
- Ensure strict adherence to food safety and hygiene standards.
- Maintain cleanliness of kitchen equipment, workstations, and storage areas.
- Conduct regular quality checks on ingredients and finished products.
- Ensure compliance with local health and safety regulations.
Inventory & Cost Control
- Monitor stock levels and place procurement requests.
- Minimize food wastage and control kitchen expenses.
- Conduct regular inventory audits.
- Manage vendor relationships and verify ingredient quality.
Menu Development
- Assist management in developing new dishes and seasonal offerings.
- Improve existing recipes while maintaining brand standards.
- Monitor customer feedback and implement improvements.
Pay: ₹18,000.00 - ₹20,000.00 per month
Benefits:
Work Location: In person
