Head Chef

Key Responsibilities:

• Menu & Recipe Development: Create new dishes, design menus, and ensure variety/quality.
• Kitchen Management: Oversee daily operations, food prep, cooking, and cleanup.
• Staff Leadership: Recruit, train, schedule, and motivate kitchen staff (chefs, cooks).
• Inventory & Budgeting: Manage stock, order ingredients, control food costs, and maintain profit margins.
• Quality Control: Ensure high standards for food preparation, presentation, hygiene, and safety.
• Liaison: Communicate with managers, suppliers, and front-of-house staff.

Essential Skills:

• Strong leadership & communication.
• Creativity & culinary expertise.
• Budgeting & cost control.
• Problem-solving & stress management.
• Knowledge of food safety & hygiene regulations.

Typical Requirements:

• Significant professional culinary experience.
• Culinary certifications (e.g., NVQ Level 3) or relevant education.
• Food Safety & Health & Safety certifications.

Job Types: Full-time, Permanent

Pay: From ₹30,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person