The Head Chef will be responsible for overseeing the daily operations of the kitchen, specializing in Continental cuisine. This role requires a combination of culinary mastery, leadership, and operational management to ensure the highest standards of food quality and kitchen efficiency.
Key Responsibilities:
- Menu Development: Design and execute a diverse Continental menu, including seasonal specials and signature dishes.
- Kitchen Management: Supervise all food preparation and cooking activities to ensure consistency and quality.
- Team Leadership: Recruit, train, and manage kitchen staff, ensuring a high-performance and disciplined work environment.
- Cost Control: Manage food costs, inventory, and wastage through efficient sourcing and stock management.
- Quality Assurance: Maintain strict standards for food presentation, taste, and temperature for every dish served.
- Health & Safety: Ensure full compliance with food hygiene, health, and safety regulations (HACCP/FSSAI).
- Vendor Management: Coordinate with suppliers to ensure the procurement of high-quality ingredients at competitive prices.
Required Skills & Qualifications:
- Expertise: Proven mastery of Continental culinary techniques, including Mediterranean, European, and modern fusion styles.
- Experience: 8+ years of experience in professional kitchens, with at least 2-3 years in a leadership role (Head Chef or Executive Sous Chef).
- Leadership: Strong ability to lead and motivate a large team in a fast-paced environment.
- Operational Knowledge: Proficient in kitchen budgeting, food costing, and inventory software.
- Education: Degree or Diploma in Culinary Arts or Hotel Management.
Personal Attributes:
- Strong attention to detail and a passion for culinary excellence.
- Ability to work under pressure and resolve conflicts effectively.
- Excellent communication and organizational skills.
Job Type: Full-time
Benefits:
- Food provided
- Provident Fund
Ability to commute/relocate:
- Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Kitchen: 8 years (Required)
- Kitchen management: 4 years (Required)
Work Location: In person
