Head Chef

Here’s a detailed Job Description (JD) for Head Chef of a Pure Veg Restaurant that you can directly use or adapt for your business: Job Description – Head Chef (Vegetarian Restaurant) Position: Head Chef Department: Kitchen Operations Reports to: Key Responsibilities1. Menu Planning & Innovation Design and update a diverse, appealing, and seasonal vegetarian menu. Develop signature dishes, daily specials, and festival/occasion menus. Introduce healthy, regional, and fusion vegetarian dishes to attract varied customer segments. 2. Kitchen Operations & Food Preparation Supervise and manage daily food production and presentation. Ensure consistency in taste, portioning, and plating of all dishes. Oversee procurement of fresh, high-quality vegetarian ingredients. Monitor kitchen inventory and maintain stock levels with minimal wastage. 3. Team Management & Training Lead, train, and motivate kitchen staff (Sous chefs, Commis, Helpers, Stewards). Assign duties, schedules, and monitor performance. Conduct regular training on cooking techniques, hygiene standards, and safety. 4. Hygiene, Safety & Compliance Maintain FSSAI standards, cleanliness, and safety in the kitchen. Ensure proper food storage, labeling, and FIFO (First In, First Out) practices. Conduct regular checks on kitchen equipment and coordinate maintenance. 5. Financial & Cost Control Manage kitchen budgets, food costs, and minimize wastage. Negotiate with vendors to procure the best quality raw materials at optimal prices. Control portion sizes and recipe standardization to maintain profitability. 6. Customer Experience & Feedback Maintain high-quality food standards to ensure customer satisfaction. Occasionally interact with guests to understand feedback and preferences. Adapt menu offerings based on customer trends and market demand. Qualifications & Skills Required Diploma/Degree in Hotel Management or Culinary Arts (preferred). Minimum 5–8 years of professional kitchen experience, with at least 2–3 years in a leadership/head chef role (preferably in vegetarian restaurants). Strong knowledge of Indian regional vegetarian cuisines; exposure to global vegetarian/fusion cuisines is an advantage. Excellent leadership, communication, and organizational skills. Ability to work under pressure and manage large-scale kitchen operations. Passion for innovation in vegetarian cooking. Key Attributes✅ Creativity with vegetarian food ✅ Strong sense of hygiene and discipline ✅ Leadership with team-building ability ✅ Cost-conscious mindset with focus on quality ✅ Commitment to guest satisfaction