Head Chef

Job Summary:

The Head Chef is responsible for overseeing the entire kitchen operation, including menu planning, food preparation, staff supervision, inventory control, and ensuring high culinary standards. The role demands strong leadership, creativity, and a deep understanding of kitchen operations and food safety.

Key Responsibilities:

• Plan and design menus in coordination with management, focusing on quality, variety, and cost control
• Supervise and manage all kitchen staff, including chefs, cooks, and stewards
• Ensure consistent preparation and presentation of dishes according to set recipes and standards
• Monitor food costs, minimize waste, and manage inventory efficiently
• Maintain hygiene, safety, and sanitation standards in compliance with food regulations (e.g., HACCP)
• Train, mentor, and evaluate kitchen staff performance
• Coordinate with suppliers for the procurement of ingredients and kitchen supplies
• Handle customer feedback and make improvements to meet guest satisfaction
• Collaborate with the F&B team on promotions, events, and new dish introductions
• Ensure proper maintenance and cleanliness of all kitchen equipment

Skills and Qualifications:

• Degree or diploma in Culinary Arts or Hotel Management
• Minimum 5–8 years of experience in a professional kitchen, with at least 2–3 years in a leadership role
• Strong knowledge of food production, hygiene, and safety practices
• Excellent leadership and team management skills
• Creative and detail-oriented with a passion for food
• Good communication and organizational skills
• Ability to work under pressure and manage multiple tasks

Physical Requirements:

• Ability to stand for extended periods
• Comfortable working in a high-temperature, fast-paced kitchen
• Physically fit to handle kitchen demands, including lifting and moving supplies

Job Type: Full-time

Pay: ₹30,000.00 - ₹33,000.00 per month

Schedule:

• Day shift

Work Location: In person