Head Chef

Position Title: Head Chef Department: Kitchen Operations Reports To: Restaurant Manager / Owner Location: HARIDWAR, UTTRAKHAND Role Overview The Head Chef will oversee the entire kitchen operations of a vegetarian multi-cuisine restaurant, ensuring the highest standards of food quality, taste, presentation, and hygiene. The role requires creativity in menu development, strong leadership skills to manage the kitchen brigade, and expertise in various vegetarian cuisines (Indian, Continental, Asian, Mediterranean, etc.). Key Responsibilities Menu Planning & Development Design, innovate, and update a multi-cuisine vegetarian menu. Ensure seasonal, healthy, and trending dishes are incorporated. Maintain cost-effective recipes while ensuring premium quality. Kitchen Operations Management Supervise day-to-day kitchen activities. Maintain consistency in food taste, texture, and presentation. Oversee stock management, food ordering, and waste control. Team Leadership & Training Lead, train, and motivate kitchen staff. Ensure adherence to hygiene, grooming, and service standards. Delegate tasks effectively and resolve kitchen-related issues. Quality & Hygiene Standards Implement HACCP / FSSAI food safety guidelines. Monitor cleanliness, sanitation, and safe food storage. Conduct regular audits for hygiene compliance. Cost & Inventory Control Control food cost, portioning, and wastage. Manage vendor relationships and negotiate pricing. Maintain accurate stock and inventory reports. Customer Satisfaction Ensure dishes meet customer expectations and dietary requirements. Handle customer feedback regarding food quality positively. Introduce special menus for festivals, events, and promotions. Qualifications & Skills Degree/Diploma in Culinary Arts / Hotel Management. Minimum 5–8 years of experience in multi-cuisine vegetarian kitchens (with at least 2–3 years in a leadership role). Expertise in Indian, Continental, and Asian vegetarian cuisines. Strong leadership, time management, and organizational skills. Knowledge of nutrition, vegan/healthy cooking trends is an advantage. Excellent communication and team management abilities. Key Attributes Creativity and passion for vegetarian cuisine. Ability to work under pressure in a fast-paced environment. Strong commitment to quality, hygiene, and sustainability. Positive attitude and problem-solving mindset.