We are seeking an experienced and passionate Head Chef to lead our kitchen operations. The ideal candidate should have strong culinary expertise, excellent leadership skills, and the ability to maintain high standards of food quality, hygiene, and kitchen efficiency. The Head Chef will be responsible for menu planning, food costing, inventory management, team supervision, and delivering an exceptional dining experience.
Key Responsibilities
- Lead and manage all kitchen operations.
- Design, develop, and update menus based on seasonal ingredients and customer preferences.
- Ensure consistency in food quality, taste, and presentation.
- Maintain food cost and kitchen expenses within budget.
- Supervise, train, and motivate the kitchen team.
- Monitor inventory, procurement, and stock levels to minimize wastage.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Coordinate with the restaurant management team for smooth service operations.
- Develop standard recipes and portion controls.
- Handle guest feedback related to food quality and implement improvements.
- Plan staffing schedules and kitchen workflow.
- Ensure proper maintenance of kitchen equipment.
Requirements
- Proven experience as a Head Chef, Executive Chef, or Sous Chef in a reputed restaurant or hotel.
- Strong knowledge of Indian, Continental, Italian, and Oriental cuisines (preferred).
- Expertise in menu engineering and food costing.
- Excellent leadership and team management skills.
- Knowledge of kitchen hygiene, food safety, and inventory management.
- Ability to work under pressure in a fast-paced environment.
- Creative mindset with attention to detail.
Qualifications
- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- Food Safety Certification is an added advantage.
Experience
- 5–10 years in professional kitchen operations.
- Minimum 2 years in a leadership role as Head Chef or Sous Chef.
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
Work Location: In person
