noida sector 62 noida uttar pradesh head chef Jobs – 6 Open Jobs Today

Head Chef
Settogo Kiitchens Pvt Ltd —Karol Bagh, Delhi, Delhi
- ₹45,000 - ₹50,000 a month
- Full-time
- Microsoft Powerpoint
- Microsoft Excel
- Cooking
Quick apply
8d
Head Chef
Krishna Restaurant —Greater Noida, Uttar Pradesh
- ₹25,000.00 - ₹47,811.45 a month
- Full-time
- Cooking
- Food service
- In-person
- Flexible schedule
- Food provided
Quick apply
Executive Chef
The Terrace MUV HOSPITALITY —Vaishali, Ghaziabad, Uttar Pradesh
- ₹30,853.65 - ₹35,569.89 a month
- Weekend availability
- Team management
- In-person
- Kitchen experience
Quick apply
Executive Chef
culinary cosmic pvt ltd —Vaishali, Ghaziabad, Uttar Pradesh
- Full-time
- Travel
- In-person
- Leadership
Quick apply
Executive Chef
muv hospitality Incs Pvt Ltd —Vaishali, Ghaziabad, Uttar Pradesh
- ₹28,853.65 - ₹37,569.89 a month
- Weekend availability
- Team management
- In-person
- Kitchen experience
- Food provided
Quick apply
Head Chef / Manager
GOLDEN SPOON CLUB —Rajouri Garden, Delhi, Delhi
- ₹13,084.63 - ₹25,000.25 a month
- Cooking
- Food service
- In-person
Quick apply

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Head Chef

Settogo Kiitchens Pvt Ltd
Karol Bagh, Delhi, Delhi

Quick apply

Job details

Full-time
₹45,000 - ₹50,000 a month
8 days ago

Qualifications

Microsoft Powerpoint
Microsoft Excel
Operations management
Cooking
Baking
Project management
Presentation skills
Product development
HACCP
Team management
Chef
Leadership
Restaurant experience
Communication skills

Full job description

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

Quick apply

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