Job Description – Head Chef
Position: Head Chef
Department: Dining Services / Administration
Reporting To: Principal / Director Administration / Administrative Manager
Location: Ecole Globale International Girls' School
Position Summary
The Head Chef is responsible for the overall management and operation of the school kitchen, ensuring the preparation and delivery of nutritious, hygienic, and high-quality meals for students, staff, and guests. The role involves menu planning, food safety compliance, kitchen staff supervision, inventory management, and maintaining the highest standards of food quality and service in a residential school environment.
Key ResponsibilitiesFood Production & Quality Management
- Plan, prepare, and oversee the daily production of meals for students, staff, and visitors.
- Ensure all meals are nutritious, balanced, and age-appropriate, meeting the dietary needs of students.
- Maintain consistency in food quality, taste, presentation, and portion control.
- Introduce seasonal menus and innovative meal options while considering student preferences and nutritional requirements.
- Ensure special dietary requirements, allergies, and medical food restrictions are appropriately managed.
Menu Planning & Nutrition
- Develop weekly and monthly menus in consultation with the school administration and nutrition requirements.
- Ensure a balanced mix of Indian, continental, and other cuisines suitable for a diverse student population.
- Plan menus for special events, festivals, sports meets, and school functions.
- Monitor student feedback and make improvements to meal offerings accordingly.
Kitchen Operations
- Supervise all kitchen activities, including food preparation, cooking, storage, and service.
- Ensure efficient kitchen workflow and timely meal service.
- Monitor the maintenance and proper use of kitchen equipment and appliances.
- Coordinate with housekeeping and dining hall staff to ensure smooth service operations.
Hygiene & Food Safety
- Ensure strict compliance with food safety standards, hygiene protocols, and sanitation practices.
- Maintain cleanliness of kitchen areas, food storage rooms, refrigerators, and dining preparation spaces.
- Conduct regular inspections to ensure adherence to health and safety regulations.
- Ensure proper food handling, storage, and waste disposal procedures are followed.
- Maintain all required food safety records and documentation.
Inventory & Cost Control
- Monitor food inventory levels and ensure adequate stock availability.
- Prepare and verify daily, weekly, and monthly consumption reports.
- Coordinate procurement of food supplies and kitchen consumables.
- Minimize food wastage through effective planning and inventory management.
- Monitor food costs and ensure budget compliance without compromising quality.
Team Leadership & Staff Management
- Lead, supervise, and train kitchen staff, cooks, assistants, and support personnel.
- Allocate duties and monitor staff performance.
- Ensure discipline, teamwork, and professional conduct within the kitchen team.
- Conduct regular training sessions on hygiene, safety, and culinary best practices.
Event Catering & Hospitality
- Plan and execute catering arrangements for school events, conferences, parent visits, and VIP guests.
- Ensure high standards of hospitality and service during special functions.
- Coordinate with relevant departments for event-specific food requirements.
Compliance & Reporting
- Ensure compliance with all applicable food safety, health, and labour regulations.
- Maintain records of inventory, purchases, food consumption, and kitchen operations.
- Submit regular reports on kitchen performance, food quality, and operational requirements.
- Assist administration in kitchen audits and inspections.
Qualifications
- Diploma or Degree in Hotel Management, Culinary Arts, Food Production, or a related field.
- Professional culinary certifications will be an added advantage.
- Food Safety and Hygiene Certification preferred.
Experience
- Minimum 8–12 years of experience in food production and kitchen management.
- At least 3–5 years of experience in a supervisory or Head Chef role.
- Experience in residential schools, educational institutions, hotels, resorts, hospitals, or large-scale catering operations preferred.
Skills & Competencies
- Strong culinary expertise across multiple cuisines.
- Excellent leadership and team management skills.
- Knowledge of nutrition and dietary planning.
- Strong understanding of food safety and hygiene standards.
- Inventory and cost control management.
- Ability to work under pressure and manage large-scale food production.
- Good communication and organizational skills.
Key Performance Indicators (KPIs)
- Food quality and student satisfaction.
- Compliance with hygiene and food safety standards.
- Timely and efficient meal service.
- Food cost and wastage control.
- Kitchen staff productivity and performance.
- Successful execution of special events and catering requirements.
- Cleanliness and maintenance of kitchen facilities.
Working Conditions
- Full-time position in a residential school environment.
- Availability during weekends, school events, and special functions as required.
- Ability to work flexible hours to support dining operations and institutional needs.
To apply, write to us at [email protected], and attach your resume, photograph and current CTC.
For any queries, you may contact us at 7217017047.
Pay: ₹35,000.00 - ₹65,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
Work Location: In person
