Head Chef

Position Title: Head Chef

Location: 12/2, Ram Nagar, Bypass Road, Near Aparna Tower, Madurai, Tamil Nadu 625010
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 Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits:

• Provident Fund

Schedule:

• Morning shift

Supplemental Pay:

• Performance bonus
• Yearly bonus

Work Location: In person