Head Chef

Plan and design menus in coordination with the Corporate Chef and management. Supervise, train, and motivate the kitchen team to ensure consistent food quality and timely service. Monitor food preparation, presentation, and portion control to maintain brand standards. Ensure optimal utilization of resources to maintain food cost targets and minimize wastage. Manage daily kitchen operations, including staff scheduling, inventory control, and procurement. Conduct regular briefings, tastings, and quality checks to ensure smooth operations. Ensure adherence to FSSAI standards, hygiene, and safety protocols across all kitchen areas. Collaborate with management on new menu launches, seasonal specials, and promotional events. Maintain strong communication with service and operations teams for smooth coordination. Handle staff discipline, appraisals, and ensure a healthy work environment. Track performance, identify training needs, and support the professional growth of team members. Qualifications & SkillsDegree/Diploma in Hotel Management or Culinary Arts. Minimum 5–8 years of experience in a similar role, preferably in multi-cuisine or high-volume restaurants. Strong knowledge of Indian, Continental, and Chinese cuisines preferred. Excellent leadership, team management, and communication skills. Proven ability to control food costs, manage inventory, and maintain consistency in food quality. Creative mindset with passion for innovation in food and presentation. Sound understanding of kitchen equipment, operations, and food safety standards.