Head of Department (HOD) – Kitchen & Operations Position Summary
The Head of Department (HOD) – Kitchen & Operations is a senior management position responsible for overseeing all kitchen-related operations and ensuring the highest standards of food quality, consistency, hygiene, staffing, and profitability. The role requires strong leadership, culinary expertise, operational excellence, and the ability to drive continuous improvement across the restaurant's kitchen functions.
Key ResponsibilitiesKitchen Operations
- Take full ownership of day-to-day kitchen operations.
- Ensure smooth and efficient functioning of all kitchen departments.
- Maintain consistency in food preparation, presentation, and portion control.
- Monitor kitchen productivity and operational efficiency.
Menu Development & Innovation
- Lead menu planning, development, and seasonal menu updates.
- Create innovative dishes aligned with the restaurant's concept and customer preferences.
- Conduct regular menu engineering and profitability analysis.
- Standardize recipes and maintain recipe documentation.
Food Quality & Safety
- Ensure all food served meets the restaurant's quality standards.
- Implement and maintain strict food safety and hygiene protocols.
- Conduct regular quality audits and corrective actions.
- Ensure compliance with all local food safety regulations and licensing requirements.
Staffing & Team Management
- Recruit, train, mentor, and develop kitchen personnel.
- Create staff schedules and manage manpower requirements.
- Conduct performance reviews and establish development plans.
- Foster a positive, disciplined, and high-performance work culture.
Inventory & Cost Control
- Manage food cost targets and kitchen budgets.
- Oversee inventory management, stock control, and purchasing processes.
- Minimize wastage through proper planning and inventory practices.
- Monitor supplier performance and maintain vendor relationships.
Financial & Operational Performance
- Drive profitability through effective cost management.
- Analyze kitchen KPIs and implement operational improvements.
- Work closely with management to achieve revenue and profitability goals.
- Prepare and present operational reports as required.
Cross-Department Collaboration
- Coordinate closely with service, procurement, accounts, and management teams.
- Ensure seamless communication between front-of-house and back-of-house operations.
- Support special events, promotions, and business growth initiatives.
Qualifications & Experience
- Minimum 8–10 years of experience in food service or restaurant operations.
- At least 3–5 years in a senior kitchen leadership or operational management role.
- Strong understanding of food costing, menu engineering, inventory management, and kitchen systems.
- Proven experience in managing large kitchen teams.
- Excellent leadership, communication, and organizational skills.
Key Competencies
- Leadership & Team Development
- Strategic Planning
- Culinary Innovation
- Operational Excellence
- Food Quality Management
- Cost Control & Budgeting
- Problem Solving & Decision Making
- Vendor & Stakeholder Management
Reporting Structure
Reports directly to: Restaurant Director / Managing Partner / General Manager
Accountability
The HOD – Kitchen & Operations will be fully accountable for:
- Food quality and consistency
- Kitchen profitability and food costs
- Staff performance and retention
- Hygiene and food safety compliance
- Menu development and innovation
- Inventory control and wastage reduction
- Overall kitchen operational excellence
Pay: ₹60,000.00 per month
Benefits:
Application Question(s):
- Experience in Kerala Cuisine is a must.
Work Location: In person
