boCHE Island Kumbalangi

Role Overview: The Head Chef is responsible for overseeing all kitchen operations, ensuring high standards of food quality, presentation, hygiene, and staff performance. The role requires strong leadership, creativity, and experience in menu planning, cost control, and maintaining consistent culinary excellence. Key Responsibilities:1. Kitchen Operations Oversee day-to-day kitchen operations and ensure smooth workflow across all sections. Supervise food preparation, cooking, and presentation to maintain quality and consistency. Monitor portion sizes, waste control, and efficiency. 2. Menu Planning & Development Develop seasonal, innovative menus aligned with the brand and guest preferences. Create and test new dishes ensuring taste, presentation, and profitability. Update menus periodically based on trends and business needs. 3. Staff Management Lead, train, motivate, and mentor kitchen staff including CDPs, Commis, and Helpers. Prepare duty rosters and ensure adequate staffing for all shifts. Conduct performance evaluations and manage disciplinary actions when required. 4. Food Safety & Hygiene Ensure strict compliance with FSSAI and internal hygiene/safety standards. Conduct regular kitchen inspections and maintain cleanliness across all areas. Ensure proper storage, labeling, and rotation (FIFO) of all ingredients. 5. Cost Control & Inventory Monitor food costs, portion control, wastage, and profitability. Manage inventory, requisitions, and vendor coordination. Maintain cost-effective operations without compromising quality. 6. Guest Interaction & Feedback Interact with guests when required to understand preferences and resolve complaints. Continuously improve dishes and service based on guest feedback. 7. Coordination & Reporting Coordinate with F&B service, purchase, and management teams for smooth operations. Submit daily/weekly reports on kitchen performance, costs, and challenges. Support in planning for events, banquets, and special promotions. Qualifications & Skills: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 8–12 years of kitchen experience, including 3–5 years in a supervisory or Head Chef role. Strong leadership, planning, and communication skills. Expertise in [Cuisine: Continental/Indian/Tandoor/Multi-cuisine—customize as needed]. Deep knowledge of food safety standards and cost control practices. Creativity, discipline, and ability to work under pressure. Job Types: Full-time, Permanent Pay: ₹40,000.00 - ₹60,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Paid sick time Provident Fund Work Location: In person