Head Chef – Key Responsibilities
- Managed day-to-day kitchen operations, ensuring efficient food production and consistent quality standards.
- Planned menus, standardized recipes, and introduced seasonal or promotional food items to maximize sales and customer satisfaction.
- Supervised, trained, and mentored kitchen staff, ensuring adherence to company SOPs and food safety standards.
- Plan production schedules and ensure timely preparation during peak business hours.
- Maintained high standards of food quality, presentation, taste, and portion control.
- Monitored inventory levels, forecasted requirements, and coordinated procurement to ensure uninterrupted kitchen operations.
- Controlled food costs by minimizing wastage, optimizing ingredient usage, and maintaining accurate inventory records.
- Prepare and supervise the production of menu items including burgers, pizzas, sandwiches, wraps, bhel, pani puri, and other café snacks.
- Ensure consistency in taste, presentation, portion control, and quality across all food items.
- Ensured compliance with food safety, hygiene, sanitation, and HACCP/FSSAI regulations.
- Conducted quality checks on raw materials and finished products to maintain consistency and freshness.
- Scheduled staff shifts and allocated duties to maintain productivity during peak business hours.
- Oversaw kitchen equipment maintenance and coordinated repairs to minimize operational downtime.
- Monitored daily production, sales, and food cost reports, implementing corrective actions to improve profitability.
- Enforced health, safety, and cleanliness standards across all kitchen and storage areas.
- Led the kitchen team to achieve operational excellence while maintaining a positive, disciplined, and performance-driven work environment.
- Candidate Requirements
- Proven experience as a Head Chef, Sous Chef, or Kitchen Supervisor in a café, restaurant, QSR, or theatre café.
- Strong knowledge of preparing burgers, pizzas, sandwiches, wraps, bhel, pani puri, and other fast-food/café menu items.
- Good knowledge of baking, including breads, pizza bases, buns, cakes, pastries, and other baked products.
- Experience in menu planning, recipe standardization, food costing, and inventory management.
- Strong leadership and team management skills with the ability to train and supervise kitchen staff.
- Ability to work efficiently in a fast-paced, high-volume kitchen environment.
- Excellent time management, communication, and problem-solving skills.
Job Types: Full-time, Permanent
Pay: ₹29,000.00 - ₹30,000.00 per month
Benefits:
Work Location: In person
