Job Summary
The Head Chef will be responsible for managing the complete kitchen operations of the Quick Service Restaurant, ensuring consistent food quality, taste, hygiene, presentation, and timely service. The role requires strong leadership, operational discipline, cost control, and the ability to manage a high-volume kitchen environment.
Key Responsibilities
- Manage day-to-day kitchen operations and ensure smooth food production.
- Lead, train, and supervise kitchen staff including Commis, Cooks, and Kitchen Helpers.
- Ensure consistent taste, quality, portion size, and presentation as per company standards.
- Follow standardized recipes and maintain recipe and portion controls.
- Plan daily food preparation based on business volume and forecast.
- Monitor food costs, wastage, yield, and inventory consumption.
- Ensure proper storage, FIFO/FEFO, and handling of food products.
- Coordinate with the Restaurant Manager regarding daily operations, promotions, and business requirements.
- Maintain high standards of food safety, cleanliness, and kitchen hygiene.
- Ensure compliance with FSSAI and company food safety standards.
- Conduct regular checks of kitchen equipment and report maintenance requirements.
- Minimize food wastage and implement effective production controls.
- Monitor raw material quality and coordinate with the Stores/Purchase team for requirements.
- Handle customer complaints related to food quality and take corrective action.
- Maintain proper kitchen documentation, checklists, and temperature records.
- Ensure timely preparation and dispatch of orders, especially during peak hours.
- Develop and introduce new dishes or menu items when required.
- Maintain discipline, grooming, and professional standards within the kitchen team.
Required Skills & Competencies
- Strong knowledge of QSR kitchen operations and high-volume food production.
- Good understanding of food costing, portion control, and wastage management.
- Knowledge of food safety, hygiene, and FSSAI standards.
- Strong leadership and team-management skills.
- Ability to work under pressure in a fast-paced environment.
- Good communication and coordination skills.
- Strong knowledge of Indian and/or Continental cuisine, depending on the restaurant concept.
- Ability to maintain consistency in taste and quality.
- Good planning, organization, and problem-solving skills.
Qualification & Experience
- Diploma/Degree in Culinary Arts, Hotel Management, or equivalent qualification.
- 5–8 years of relevant kitchen experience, preferably in a QSR, fast-food chain, café, cloud kitchen, or high-volume restaurant.
- Minimum 2–3 years of experience in a supervisory/leadership position.
- Experience in managing a team and controlling food costs will be preferred.
Pay: ₹35,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
Experience:
- Restaurant: 6 years (Required)
Language:
- Hindi (Preferred)
- English (Preferred)
Work Location: In person
