Position Summary
The Head Cook is responsible for leading all kitchen operations of the Thuritham outlet, ensuring authentic Bangalore-style cuisine is prepared and served with consistency, quality, hygiene, and speed. The role involves supervising kitchen staff, managing food production, maintaining inventory controls, ensuring compliance with food safety standards, and supporting the overall operational success of the self-service restaurant.
Key ResponsibilitiesFood Production & Quality
- Prepare and supervise the preparation of all Bangalore cuisine menu items as per standardized recipes.
- Ensure consistency in taste, texture, appearance, and portion sizes.
- Maintain the authentic flavor profile of Karnataka and Bangalore-style dishes.
- Monitor food quality throughout the production and service process.
- Ensure all food items are prepared and served fresh.
Kitchen Operations
- Manage day-to-day kitchen activities and workflow.
- Plan production requirements based on expected customer volume.
- Ensure timely preparation of breakfast, lunch, evening snacks, and dinner items.
- Coordinate with service counters to ensure uninterrupted food availability during operating hours.
- Ensure proper utilization and maintenance of kitchen equipment.
Team Leadership
- Supervise cooks, assistant cooks, helpers, and stewards working within the kitchen.
- Assign daily duties and monitor staff performance.
- Train employees on recipes, SOPs, hygiene standards, and food handling procedures.
- Foster teamwork, discipline, and a positive work environment.
Inventory & Cost Control
- Monitor daily consumption of raw materials.
- Ensure proper stock rotation using FIFO and FEFO methods.
- Minimize food wastage through effective production planning.
- Conduct daily checks on inventory levels and report shortages.
- Assist management in controlling food costs and achieving target food-cost percentages.
Hygiene & Food Safety
- Ensure strict compliance with FSSAI regulations and company hygiene standards.
- Maintain cleanliness of kitchen equipment, utensils, storage areas, and workstations.
- Monitor personal hygiene and grooming standards of kitchen staff.
- Maintain production records, temperature logs, and cleaning schedules.
Customer Satisfaction
- Ensure food quality meets customer expectations at all times.
- Address customer feedback related to food quality promptly.
- Continuously suggest improvements in menu execution and operational efficiency.
Safety & Maintenance
- Ensure safe operation of all kitchen machinery and equipment.
- Report breakdowns and maintenance requirements immediately.
- Adhere to fire safety, workplace safety, and emergency procedures.
- Ensure proper use of uniforms, gloves, aprons, and other protective equipment.
Menu Expertise Required
The Head Cook should possess strong knowledge and hands-on experience in preparing Bangalore and Karnataka cuisine items such as:
- Bisi Bele Bath
- Khara Bath
- Kesari Bath
- Chow Chow Bath
- Vangi Bath
- Puliyogare
- Ragi Mudde
- Akki Roti
- Ragi Roti
- Neer Dosa
- Set Dosa
- Masala Dosa
- Benne Dosa
- Maddur Vada
- Mangalore Bonda
- Idli, Vada and traditional chutneys
- Karnataka-style sambar and saaru varieties
- Traditional South Indian snacks and tiffin items
Qualifications
- Diploma or Certification in Catering, Hotel Management, or Culinary Arts preferred.
- Minimum 5–8 years of experience in South Indian or Bangalore cuisine kitchens.
- Minimum 2 years of experience in a supervisory role.
- Experience in high-volume restaurants, self-service restaurants, or quick-service formats preferred.
Skills & Competencies
- Strong knowledge of Bangalore and Karnataka cuisine.
- Leadership and team management skills.
- Inventory and food-cost management.
- Knowledge of FSSAI and food safety regulations.
- Production planning and kitchen scheduling.
- Problem-solving and decision-making ability.
- Ability to work under pressure during peak service hours.
Key Performance Indicators (KPIs)
- Food quality and consistency.
- Customer satisfaction scores.
- Food-cost control and wastage reduction.
- Kitchen hygiene audit scores.
- Production efficiency.
- Staff productivity and discipline.
- Compliance with company SOPs and food safety standards.
Working Conditions
- Rotational shifts, including weekends and holidays.
- Fast-paced self-service restaurant environment.
- Extended standing and active kitchen supervision required.
Nithya Amirtham Expectations
The Head Cook is expected to uphold the values, quality standards, and reputation of Nithya Amirtham by delivering authentic Bangalore cuisine, maintaining exceptional hygiene standards, leading the kitchen team effectively, and ensuring a memorable dining experience for every guest.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Health insurance
- Life insurance
- Provident Fund
Work Location: In person
