Experience: 5+ Years
Role Overview
We are seeking a highly skilled Head Chef – Multi-Cuisine to lead end-to-end kitchen operations, drive culinary excellence, and maintain the highest standards of food quality, hygiene, and regulatory compliance.
Key Responsibilities
Culinary Operations & Quality Control
- Design, develop, and execute multi-cuisine menus aligned with brand positioning and guest preferences
- Ensure consistency in taste, presentation, portioning, and plating standards
- Oversee food preparation, cooking methods, storage, and handling procedures
- Plan daily production, control wastage, and optimize kitchen efficiency
- Introduce seasonal menus and special offerings to enhance guest experience
Kitchen Leadership & Team Management
- Lead, supervise, and mentor kitchen staff for smooth day-to-day operations
- Manage duty rosters, shift scheduling, and staffing levels
- Build a high-performance team through structured training and cross-skilling
- Promote a culture of professionalism, accountability, and teamwork
Food Safety, Hygiene & Compliance
- Ensure strict adherence to food safety, hygiene, and sanitation standards
- Maintain full compliance with FSSAI regulations and statutory norms
- Conduct regular hygiene checks and internal audits
- Implement safety protocols and handle incident reporting
Cost Control & Inventory Management
- Monitor food cost, inventory levels, and stock movement
- Reduce wastage and ensure efficient raw material utilization
- Coordinate with vendors and procurement teams for quality sourcing
- Support budgeting and cost-control initiatives
Guest Experience & Service Excellence
· Interact with guests to understand preferences and gather feedback
· Address guest feedback, special requests, and dietary requirements
· Collaborate with service teams to ensure a seamless dining experience
Training & People Development
- Train kitchen staff on recipes, hygiene standards, and presentation
- Support hiring, onboarding, and performance evaluations
- Mentor team members for skill enhancement and career progression
Requirements
- Minimum 5+ years of experience as an Executive Chef or Senior Sous Chef
- Expertise in Indian, Continental, and international cuisines
- Strong knowledge of and compliance with FSSAI food safety regulations
- Proven leadership and kitchen operations management skills
- Ability to perform effectively in a fast-paced hospitality environment
What We Offer
- Competitive salary aligned with industry standards
- Leadership role with growth opportunities
- Professional and supportive work environment
Job Types: Full-time, Permanent
Pay: ₹45,000.00 - ₹60,000.00 per month
Benefits:
- Flexible schedule
- Food provided
Work Location: In person
