Head Chef

Job Summary:The Indian Head Chef is responsible for overseeing the entire Indian kitchen operation, ensuring the delivery of high-quality, authentic Indian cuisine. This includes menu planning, food preparation, team management, inventory control, and maintaining hygiene and safety standards. The Head Chef leads by example, trains the team, and ensures customer satisfaction through consistency and innovation in Indian culinary offerings. Key Responsibilities:Menu Planning & Food Preparation:Design and develop authentic Indian menus (North Indian, South Indian, regional specialties, street food, etc.). Ensure food is consistently prepared and presented according to recipes, portioning, cooking, and serving standards. Innovate new dishes while maintaining traditional tastes and methods. Manage food preparation across tandoor, curry, biryani, snacks, and dessert sections. Team Management:Lead, train, and supervise the Indian kitchen team including chefs, cooks, and commis. Allocate tasks and responsibilities to team members to ensure smooth kitchen operations. Monitor performance and provide coaching or corrective action when needed. Conduct regular training sessions on Indian culinary techniques and food safety. Kitchen Operations:Maintain cleanliness and organization of the kitchen according to HACCP and local hygiene standards. Ensure proper use and maintenance of kitchen equipment. Oversee food storage, labeling, and rotation (FIFO). Inventory & Cost Control:Manage kitchen inventory, monitor stock levels, and coordinate with purchasing for ingredient procurement. Control food costs and minimize waste. Maintain records of food usage and wastage. Customer & Quality Focus:Ensure all dishes meet customer expectations in terms of taste, quality, and presentation. Coordinate with service staff for special requests, dietary needs, and feedback. Handle guest complaints related to food and take corrective action promptly. Qualifications & Skills:Minimum 5–8 years of experience in Indian cuisine, with at least 2 years in a head/senior chef role. In-depth knowledge of Indian spices, cooking techniques (tandoor, curry, slow-cooking, etc.), and regional dishes. Formal culinary education or diploma in Hotel Management (preferred). Strong leadership and team management skills. Excellent organizational and communication skills. Knowledge of kitchen hygiene, safety regulations, and food costing. Ability to work under pressure and multitask in a high-volume kitchen. Working Conditions:Long hours, including weekends and holidays, may be required. Work in hot and high-paced kitchen environments. Standing for extended periods. Preferred Experience With:Banquet and buffet setups for Indian cuisine. Fusion and contemporary Indian presentations. Catering large-scale Indian events (weddings, festivals, etc.).