We are seeking an experienced, innovative, and dynamic Head Chef to lead and manage our kitchen operations. The ideal candidate must possess strong expertise in Lebanese, Italian, Continental cuisine, and Bakery Production, along with exceptional leadership and operational management skills.
The candidate will be responsible for menu development, maintaining food quality standards, supervising kitchen teams, implementing Standard Operating Procedures (SOPs), and supporting business growth initiatives. The role also requires the ability to prepare professional presentations (PPTs) for clients, investors, and management when required.
Key ResponsibilitiesCulinary Operations
- Plan, develop, and execute creative menus for Lebanese, Italian, Continental, and Bakery offerings.
- Ensure consistency, quality, taste, and presentation of all food products.
- Develop innovative recipes and seasonal menu concepts.
- Supervise food production while maintaining the highest hygiene and food safety standards.
- Monitor food costs, wastage, and inventory levels to maximize profitability.
Team Leadership & Kitchen Management
- Lead, train, and supervise kitchen staff, including sous chefs, bakers, and kitchen assistants.
- Prepare staff schedules and oversee daily kitchen operations.
- Conduct performance evaluations and organize skill development training.
- Foster a disciplined, positive, and productive work environment.
SOP Development & Quality Control
- Create and implement kitchen SOPs for food preparation, storage, hygiene, and service standards.
- Develop recipe manuals, portion control systems, and operational checklists.
- Ensure compliance with food safety regulations, HACCP standards, and company policies.
- Conduct regular kitchen audits and update SOPs as required.
Client & Business Support
- Assist in concept development for new restaurant and hospitality projects.
- Prepare professional PowerPoint presentations (PPTs) covering:
- Menu concepts
- Kitchen workflow planning
- Food costing analysis
- SOP documentation
- New product proposals
- Collaborate with management on business development and operational improvements.
Inventory & Cost Control
- Manage vendor relationships and procurement processes.
- Monitor stock levels and conduct regular inventory audits.
- Optimize food cost percentages while maintaining premium quality standards.
Required Qualifications
- Proven experience as a Head Chef or Executive Chef.
- Strong expertise in Lebanese, Italian, Continental cuisine, and Bakery production.
- Experience managing multi-cuisine restaurant operations.
- Excellent leadership and team management abilities.
- Strong understanding of food safety, HACCP, and hygiene standards.
- Experience creating SOPs, recipe manuals, and operational documentation.
- Proficiency in Microsoft PowerPoint, Excel, and reporting tools.
- Excellent communication and presentation skills.
Preferred Skills
- Menu engineering and food costing.
- New restaurant setup and kitchen planning.
- Staff training and development.
- Project management and client handling.
- Creative bakery and menu product development.
Key Performance Indicators (KPIs)
- Food quality and consistency.
- Kitchen profitability and food cost management.
- SOP implementation and compliance.
- Team productivity and staff retention.
- Client satisfaction and successful project execution.
- Performance of new menu and product development initiatives.
Experience Required
- Minimum 8+ years of experience in professional kitchens.
- At least 3 years in a leadership role.
Pay: ₹45,000.00 - ₹50,000.00 per month
Work Location: In person
