Mh Head chef Jobs – 36 Open Jobs Today

Head Chef
Little Italy Express Food —Shivajinagar, Pune, Maharashtra
- ₹50,000 - ₹80,000 a month
- Weekend availability
- Inventory management
- Cooking
- In-person
- Food provided
Quick apply
1d
Executive Head Chef
HighCater —Unknown, Maharashtra
- Cooking
- Diploma
- Restaurant experience
Quick apply
Head Chef
Keshava's Hospitality Private Limited —Kharghar, Navi Mumbai, Maharashtra
- ₹70,000 - ₹80,000 a month
- Full-time
- Cooking
- Organisational skills
- In-person
- Food provided
- Paid sick time
Quick apply
Head Chef
First Fiddle F&B Pvt Ltd —Nagpur, Maharashtra
- ₹45,000 - ₹50,000 a month
- Full-time
- Cooking
- In-person
- Restaurant
- Paid time off
- Flexible schedule
Quick apply
Executive Head Chef
EEPIC Digital —Lower Parel, Mumbai, Maharashtra
- ₹13,998.23 - ₹84,928.19 a month
- Full-time
- Cooking
- Organisational skills
- In-person
Quick apply
Head Chef
Hyatt Place Aurangabad Airport —Aurangabad, Maharashtra
- Full-time
- Cooking
- Administrative experience
- Diploma
Head Chef
HighCater —Pune, Maharashtra
- Cooking
- Microsoft Office
- Leadership
Quick apply
Head Chef/Supervisor
KTR —Mumbai, Maharashtra
- ₹30,000 - ₹35,000 a month
- Full-time
- In-person
- Diploma
- Leadership
- Food provided
Quick apply
Head Chef
immortal facility management —Panchgani, Maharashtra
- ₹30,000 - ₹40,000 a month
- Full-time
- Hospitality
- Cooking
- In-person
- Food provided
- Paid sick time
Quick apply
Head Chef / multiple cuisines
Cloud kitchen —Mazgaon, Mumbai, Maharashtra
- ₹13,975.29 - ₹54,899.12 a month
- Overnight shift
- Cooking
- Travel
- In-person
Quick apply
11d
Executive Chef
Gallops Restaurant —Mahalaxmi, Mumbai, Maharashtra
- ₹1,00,000 - ₹1,25,000 a month
- Weekend availability
- Cooking
- English
- Food service experience
- Health insurance
- Paid time off
Quick apply
Executive Sous Chef
AccorHotel —Mumbai, Maharashtra
- Full-time
- Hospitality
- Cooking
- Budgeting
Quick apply
14d
Chef Consultant – Healthy Cuisine Specialist
Madcherry Hospitality —Navi Mumbai, Maharashtra
- Hybrid work
- Word processing
- Cooking
- Master's degree
Head Chef
Trinetra Venture —Mumbai, Maharashtra
- ₹35,000 - ₹45,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Commuter assistance
- Food provided
Quick apply
Head Chef
Al Samia Enterprises —Panchgani, Maharashtra
- ₹35,000 - ₹45,000 a month
- Full-time
- Hospitality
- Cooking
- In-person
- Food provided
Quick apply
Head Chef
Grey Soul Coffee Roasters —Koregaon Park, Pune, Maharashtra
- ₹25,000 - ₹45,000 a month
- Weekend availability
- Hospitality
- Cooking
- Team management
- Paid time off
- Food provided
Quick apply
Corporate Executive Chef
DNY Hospitality —Mumbai, Maharashtra
- Bachelor's degree
- Restaurant
- Restaurant experience
Group Executive Chef
FML HOSPITALITY —Pune, Maharashtra
- ₹25,585.41 - ₹81,965.90 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Food provided
Quick apply
13d
Head Chef
Ayussh Vedamrit Organics Pvt Ltd —Thane, Maharashtra
- ₹20,000 - ₹35,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Food provided
- Paid sick time
Quick apply
4d
Chef de Cuisine - Western
Marriott International, Inc —Mumbai, Maharashtra
- Full-time
- 12th Pass
- Training & development
- Restaurant
7d

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Head Chef

Little Italy Express Food
Shivajinagar, Pune, Maharashtra

Quick apply

Job details

Full-time
₹50,000 - ₹80,000 a month
1 day ago

Benefits

Food provided

Qualifications

Inventory management
Cooking
HACCP
Production planning
Chef
Communication skills

Full job description

Head Chef – Job Description

Position: Head Chef
Department: Kitchen / Culinary Operations
Reports To: Restaurant General Manager / Operations Head
Location: Restaurant / Outlet

Job Purpose

The Head Chef is responsible for the overall kitchen operations, ensuring consistent food quality, hygiene, food cost control, team productivity, and compliance with company SOPs/BOPs. The role requires strong leadership, planning, training, manpower management, and operational expertise across all kitchen sections.

Key Responsibilities
1. Kitchen Operations

· Take complete responsibility for day-to-day kitchen operations.

· Have strong working knowledge of all kitchen sections and ensure smooth coordination between them.

· Ensure food is prepared and served as per company standards, approved recipes, and presentation guidelines.

· Plan and supervise mise en place and daily production.

· Conduct regular food tasting to maintain consistency in taste and quality.

· Ensure all kitchen SOPs/BOPs are followed consistently.

· Maintain smooth coordination between all kitchen sections during service.

2. Menu & Food Planning

· Plan menus for buffets, ODCs, events, and other special requirements.

· Prepare production plans based on business volumes and expected covers.

· Ensure proper food ordering and availability of required ingredients.

· Monitor production quantities and adjust them according to business requirements.

· Minimize food wastage through effective planning and portion control.

3. Manpower Planning & Management

· Prepare daily/weekly manpower rosters and section-wise deployment plans.

· Ensure optimum utilization of manpower across all kitchen sections.

· Monitor attendance, productivity, discipline, grooming, and performance of kitchen staff.

· Ensure adequate manpower availability during peak hours, weekends, events, and special functions.

· Identify manpower gaps and communicate requirements to management.

4. Food Cost & Inventory Control

· Monitor and control food cost as per company targets.

· Ensure proper portion control and minimize food wastage.

· Monitor inventory levels and coordinate timely food ordering.

· Verify and approve Store Requisition Sheets.

· Ensure proper storage, FIFO/FEFO practices, and stock rotation.

· Identify and control pilferage, overproduction, and unnecessary consumption.

· Monitor daily wastage and take corrective action wherever required.

5. Quality, Hygiene & HACCP

· Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.

· Conduct regular checks of food quality, storage temperatures, cleanliness, and personal hygiene.

· Ensure proper handling, storage, preparation, and serving of food.

· Supervise pest-control activities and ensure corrective actions are implemented.

· Ensure all required food safety and hygiene documentation is maintained properly.

· Immediately address any hygiene or food-safety deviations.

6. Training & Team Development

· Train kitchen team members on recipes, cooking techniques, hygiene, SOPs, BOPs, and safety standards.

· Conduct regular on-the-job training and skill assessments.

· Develop CDPs and other kitchen team members for higher responsibilities.

· Identify training needs and conduct refresher training wherever required.

· Ensure all team members understand and follow company standards and procedures.

7. Equipment & Maintenance

· Ensure proper operation, cleaning, and maintenance of all kitchen equipment.

· Conduct regular checks of kitchen equipment and infrastructure.

· Report equipment breakdowns and coordinate with the Maintenance team for timely repairs.

· Ensure kitchen equipment is used safely and efficiently.

· Minimize equipment damage through proper handling and staff training.

8. SOP & Process Compliance

· Ensure complete knowledge and implementation of all kitchen SOPs/BOPs.

· Ensure the Cancelled KOT SOP is strictly followed.

· Monitor compliance with portioning, recipe, production, wastage, and hygiene procedures.

· Conduct regular kitchen audits/checks and take corrective action wherever required.

· Ensure proper documentation and reporting of kitchen operations.

9. Guest & Operational Support

· Handle guest food-related concerns professionally and promptly.

· Coordinate closely with the Service team to ensure smooth and timely food service.

· Support management during VIP visits, events, ODCs, buffets, and high-volume operations.

· Maintain strong communication with the Restaurant Manager and Operations team.

· Ensure special food requirements and guest requests are managed appropriately.

· Take immediate corrective action in case of food quality or service-related issues.

Key Performance Areas (KPIs)

· Food quality and consistency

· Food cost and wastage control

· Inventory accuracy and stock management

· Kitchen hygiene and HACCP compliance

· Guest satisfaction

· Manpower productivity and roster efficiency

· SOP/BOP compliance

· Training and development of the kitchen team

· Timely food preparation and service

· Equipment upkeep and kitchen maintenance

· Reduction in food wastage and operational losses

Essential Skills & Competencies

· Strong knowledge of all kitchen sections and operations

· Strong leadership and team-management skills

· Food cost and inventory management

· Menu and production planning

· Knowledge of HACCP and food safety standards

· Strong understanding of SOPs/BOPs

· Training and team-development ability

· Excellent problem-solving and decision-making skills

· Guest-handling and communication skills

· Strong coordination with Operations, Service, Purchase, and Store teams

· Ability to work effectively under pressure and during high-volume operations

· Strong discipline, ownership, and attention to detail

Pay: ₹50,000.00 - ₹80,000.00 per month

Benefits:

Food provided

Work Location: In person

Quick apply

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head chef jobs in mh

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