Head Chef (Continental)

About us Alma Bakery Cafe is an innovative venture that redefines the cafe experience by harmonizing nature with a modern indoor setting. Backed by a family of seasoned bakers with over 60 years of legacy, Alma embodies a passion for culinary excellence and a commitment to conscious, mindful consumption. Rooted in expertise and a vision to serve the discerning tastes of NCR, Alma Bakery Cafe is more than just a destination its a journey into a world of flavors crafted with care, sustainability, and unparalleled dedication to quality. Join us in creating exceptional experiences and be part of a brand that values innovation, heritage, and a love for all things delicious! for more details visit us at almafoods.in Job Summary: The Head Chef will be responsible for leading the culinary operations across two outlets of Alma Bakery Cafe. This role requires a dynamic leader with exceptional culinary expertise, strategic planning skills, and the ability to maintain high-quality standards. The Head Chef will oversee kitchen operations, menu development, staff management, and compliance with food safety regulations to ensure an outstanding dining experience. Roles and Responsibilities: Kitchen Leadership: Manage and oversee the daily operations of both outlets, ensuring consistency in food quality, presentation, and service standards. Team Management: Lead, train, and mentor kitchen staff, fostering a culture of teamwork, excellence, and professional growth. Menu Innovation: Develop and refine menus, introducing new dishes that align with customer preferences and market trends. Quality Control: Ensure all dishes meet company quality standards, maintaining consistency across both outlets. Inventory Procurement: Monitor inventory levels, manage suppliers, and ensure cost-effective procurement of ingredients. Food Safety Hygiene: Enforce strict hygiene and safety standards, ensuring compliance with local food safety regulations. Cost Waste Management: Optimize kitchen operations to reduce waste, control food costs, and improve efficiency. Customer Satisfaction: Work closely with front-of-house staff to understand customer feedback and make necessary improvements. Qualification A degree in Hotel Management or a related field is the mandate Certifications: Culinary degree or certification in Food Safety and Hygiene preferred. Experience and Skill Set: 8+ years of experience in a high-volume kitchen, with at least 3 years in a leadership role. Culinary Expertise: Strong knowledge of bakery and caf -style cuisine, cooking techniques, and modern culinary trends. Leadership: Proven ability to lead, train, and inspire kitchen teams across multiple locations. Operational Efficiency: Experience in managing kitchen budgets, inventory control, and optimizing workflow. Attention to Detail: Commitment to maintaining high food quality and presentation standards. Problem-solving: Ability to think quickly and resolve issues in a fast-paced environment. For