Head Chef

1. Kitchen Leadership & Team Management

• Lead and manage the entire kitchen brigade, ensuring teamwork and discipline.
• Supervise and train junior chefs, line cooks, and kitchen staff on recipe standards and food safety.
• Schedule staff shifts and delegate tasks based on strengths and workload.

2. Menu Development

• Innovate, design, and periodically update the menu based on seasonality, trends, and customer preferences.
• Ensure a balance of creativity, profitability, and consistency in every dish.
• Work closely with the F&B manager or brand team to introduce promotional items and specials.

3. Food Quality & Consistency

• Maintain the highest standard of taste, presentation, and portion control.
• Monitor all kitchen operations to ensure consistent execution of recipes.
• Conduct regular tastings and kitchen audits.

4. Inventory & Cost Management

• Monitor inventory levels and ensure accurate stock rotation to reduce waste.
• Liaise with suppliers for quality ingredients at competitive prices.
• Maintain food cost percentage within the allocated budget.

5. Communication & Coordination

• Coordinate with front-of-house (FOH) for smooth service flow and timely dish delivery.
• Handle guest feedback related to food promptly and professionally.
• Communicate effectively with management regarding kitchen performance, needs, or challenges.

6. Operational Efficiency

• Oversee daily kitchen operations and ensure efficiency in prep, cooking, and dispatch.
• Optimize kitchen workflow and minimize downtime.
• Identify bottlenecks and implement solutions to streamline kitchen activities.

7. Training & Development

• Conduct regular skill-building workshops and training for staff.
• Mentor junior chefs to grow into future leaders.
• Create a growth roadmap for promising kitchen team members.

Job Type: Full-time

Pay: ₹15,000.00 - ₹20,000.00 per month

Benefits:

• Food provided

Application Question(s):

• What is your current location?
• What is your current salary?

Work Location: In person