Job
Description
Position Title: Head Chef Location : Madurai, Tamil Nadu, India Department : Kitchen & Culinary Operations Reporting to : Managing Director Primary Objective: To oversee the entire kitchen operations ensuring consistency, quality, hygiene, innovation, and timely delivery across all service formats (dine-in, parcel, takeaway, banquet, and live stations), while leading the kitchen team with discipline and culinary excellence. Key Duties and Responsibilities: 1. Menu Planning & Innovation Curate and update seasonal and festival menus for all service formats. Innovate new vegetarian dishes (Chinese, North Indian, Tandoori, Chat, and Sweets). Collaborate with R&D team for product trials and tastings. Ensure live station items (Tandoori, Chat, Jalebi) are appealing and standardized. 2. Kitchen Operations & Supervision Oversee the functioning of all kitchen sections: hot kitchen, cold kitchen, sweet Section, live stations, prep area, and banquet prep. Supervise daily food production ensuring consistency and portion control. Manage mise en place for daily services and special events. Coordinate kitchen flow for dine-in (200 covers), parcel, and banquet orders. 3. Team Leadership & Staff Management Lead, train, schedule, and evaluate the kitchen team including commis, Asst commis, and Kitchen Helpers & support staff. Implement SOPs and ensure discipline, hygiene, and proper uniform standards. Conduct regular team briefings and motivate staff for better performance. Maintain Clarity Check list for below Staffs. 4. Quality, Hygiene & Safety Control Maintain high food quality and presentation standards. Conduct daily hygiene checks as per FSSAI norms. Monitor FIFO (First In, First Out) for raw materials and ingredients. Ensure live counters follow fire safety and food handling guidelines. 5. Inventory & Cost Management Maintain daily, weekly, and monthly consumption reports. Maintain F.C.P Report for Weekly/ Monthly Coordinate with purchase team for inventory planning. Control kitchen wastage and manage cost- effective production. Help set food cost benchmarks and monitor against actual. 6. Coordination for Events & Banquets Work closely with banquet team to finalize menus and quantities. Prepare customized menu items for events and bulk orders. Oversee timely and quality food service during events. 7. Live Station Management Plan and supervise live counters (Tandoori, Chat, Jalebi, Hot Sweet Counter). Ensure engaging presentation, real-time cooking efficiency, and guest interaction standards. Train specialized staff for each live section. 8. Vendor & Equipment Coordination Recommend kitchen equipment upgrades or repairs. Coordinate with Store/Purchase Department for specific ingredients or tools (especially for Food Festivals). 9. Customer Satisfaction & Feedback Handling Interact with manager for Restaurant / events / live stations for Guest feedback. Address complaints regarding food quality or delays and implement corrective actions. 10. Reporting & Documentation Submit daily kitchen reports, Wastage Report, event logs, and cost analysis. Document recipe cards, production sheets, and SOP manuals. Report incidents, safety breaches, or team issues to management. Skills & Qualifications Required Minimum 10-12 years of experience in vegetarian restaurants or banquets. Specialized in Indian cuisines (South & North Indian) and sweets. Ability to manage large team and high-volume operations. Knowledge of live counter operations and customer service basics. Well-versed in food safety, FSSAI norms, and hygiene protocols. Job Type: Permanent Pay: ₹45,000.00 - ₹50,000.00 per month Benefits: Food provided Supplemental Pay: Overtime pay Yearly bonus Work Location: In person Application Deadline: 05/06/2025 Expected Start Date: 09/06/2025
