Uttarpara West Bengal Head chef Jobs – 5 Open Jobs Today

Head Chef
AGeiS HR Consulting LLC. —Kolkata, West Bengal
- ₹20,000 - ₹30,000 a month
- Weekend availability
- Bachelor's degree
- In-person
- Diploma
- Food provided
Quick apply
13d
Executive Chef
KASTURI RESTAURANT —Kolkata, West Bengal
- ₹40,000 - ₹60,000 a month
- Full-time
- In-person
- Leadership
- Restaurant
- Paid time off
- Flexible schedule
Quick apply
10d
Head Chef
Podi and plate llp —Mahendra Banerjee Road, Kolkata, West Bengal
- ₹20,000 - ₹25,000 a month
- Weekend availability
- Hospitality
- Cooking
- In-person
- Food provided
Quick apply
Executive Sous Chef
Hyatt Centric Ballygunge Kolkata —Kolkata, West Bengal
- Full-time
- Cooking
- Administrative experience
- Diploma
7d
Chef de Cuisine – Western (All-Day Dining)
Hyatt Regency Kolkata —Kolkata, West Bengal
- Full-time
- Cooking
- Microsoft Office
- Computer skills

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Executive Chef
KASTURI RESTAURANT —Kolkata, West Bengal
Manage shift scheduling and performance reviews. *Menu Development:* Design innovative, seasonal menus that align with the restaurant’s brand, dietary trends,…
₹40,000 - ₹60,000 a month
Quick apply
10d
Executive Sous Chef
Hyatt Centric Ballygunge Kolkata —Kolkata, West Bengal
The Executive Sous Chef is responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets…
7d

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Head Chef

AGeiS HR Consulting LLC.
Kolkata, West Bengal

Quick apply

Job details

Full-time
₹20,000 - ₹30,000 a month
13 days ago

Benefits

Food provided

Qualifications

Guest relations
Arabic
Cost control
Culinary Arts
Quality assurance
Bachelor's degree
HACCP
Hospitality Management
Chef
Diploma
Leadership
Kitchen experience

Full job description

Position Summary:

The Head Chef will lead all kitchen operations, menu execution, food innovation, quality assurance, inventory management, hygiene compliance, and kitchen team development. The ideal candidate should possess strong culinary expertise, excellent leadership skills, commercial awareness, and the ability to establish standardized kitchen processes suitable for a growing food business.

Key Responsibilities:

Kitchen Operations

Lead day-to-day kitchen operations.
Ensure smooth food preparation during peak business hours.
Maintain consistency in taste, portion size, and presentation.
Ensure all food is served within prescribed service timelines.
Supervise opening and closing kitchen procedures.

Menu Development

Design and improve snack (fried and baked) menus.
Develop signature recipes.
Introduce seasonal and promotional items.
Standardize recipes using SOPs.
Calculate food costing and pricing recommendations.

Food Quality

Maintain consistent food quality.
Conduct daily quality checks.
Monitor freshness of ingredients.
Minimize wastage.
Ensure attractive food presentation.

Inventory & Cost Control

Forecast raw material requirements.
Monitor daily stock consumption.
Reduce food wastage.
Control food costs within budget.
Coordinate purchasing with vendors.
Verify deliveries for quality and quantity.

Kitchen Hygiene & Food Safety

Maintain the highest hygiene standards.
Ensure compliance with FSSAI regulations.
Enforce food safety SOPs.
Maintain temperature logs.
Supervise cleaning schedules.
Ensure pest control compliance.

Team Leadership

Recruit kitchen staff.
Train cooks and helpers.
Prepare duty rosters.
Evaluate staff performance.
Build a positive and disciplined work culture.
Resolve kitchen-related issues quickly.

Equipment Management

Ensure proper maintenance of kitchen equipment.
Report repair requirements.
Train staff on equipment handling.
Minimize equipment downtime.

Customer Satisfaction

Address food-related customer feedback.
Resolve quality complaints promptly.
Work closely with Guest Relations staff.
Continuously improve customer experience.

Startup Responsibilities

Assist founders in setting up kitchen SOPs.
Develop production workflows.
Support outlet expansion.
Train new kitchen teams.
Recommend operational improvements.
Participate in business planning meetings.

Key Performance Indicators (KPIs)

Food quality consistency
Customer satisfaction score
Kitchen hygiene audit score
Food cost percentage
Raw material wastage
Inventory accuracy
Order preparation time
Recipe compliance
Kitchen productivity
Staff retention and training completion

Required Qualifications

Bachelor's Degree or Diploma in Hotel Management, Culinary Arts, or Hospitality Management.
Certification in Food Safety/HACCP is preferred.

Experience

Minimum 5 years of culinary experience.
At least 2 years as a Head Chef, Sous Chef, or Kitchen Manager.
Experience in QSR, café, cloud kitchen, or premium snack outlets is preferred.
Experience in startup food businesses is an advantage.

Technical Skills

Indian snacks
Continental snacks
Arabic snacks
Sandwiches & wraps
Burgers
Fried snacks
Grilled items
Pasta
Salads
Sauces and dips
Food costing
Recipe standardization
Inventory software (preferred)
Kitchen planning
Staff scheduling

Soft Skills

Leadership
Decision-making
Problem-solving
Time management
Team building
Communication
Adaptability
Creativity
Attention to detail
Customer-centric mindset

Physical Requirements

Ability to stand for extended periods.
Ability to work in a fast-paced environment.
Flexibility to work weekends, holidays, and evening shifts.

Preferred Candidate Profile

Passionate about food innovation.
Strong organizational and multitasking abilities.
Commercially aware with an understanding of food cost optimization.
Calm under pressure and capable of leading during busy service periods.
High integrity and commitment to hygiene and quality.
Entrepreneurial mindset with the ability to grow alongside a startup.
5–8 years of relevant experience.
A Degree/Diploma in Hotel Management or Culinary Arts from a reputed institute.
Prior experience in QSRs, cafés, premium snack outlets, or cloud kitchens.
Expertise in recipe standardization and food-cost control (target food cost of 30–35% of sales).
Experience leading a team of 5–10 kitchen staff.
The ability to help scale operations by documenting SOPs, training new staff, and supporting future outlet expansion.

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits:

Food provided

Work Location: In person

Quick apply

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