Head Chef

Job Summary: The Head Chef – Multi-Cuisine (Specialty in Indian Cuisine) is responsible for overseeing the entire kitchen operation, managing a team of chefs and cooks, and ensuring exceptional food quality, presentation, and consistency across multiple cuisines. The ideal candidate must have deep expertise in regional Indian cuisine and hands-on experience with continental, Asian, and fusion dishes , managing kitchen inventory, cost control, and food hygiene standards. Key Responsibilities: Menu & Culinary Execution Design, develop, and periodically update menus for Indian and other cuisines (e.g., Continental, Chinese, Fusion). Ensure authenticity and innovation in Indian dishes while maintaining high standards in other cuisines. Conduct food tastings, trials, and R&D for new recipes. Ensure consistent quality, taste, and presentation across all menu items. Team Management Lead and supervise kitchen staff including sous chefs, CDPs, commis, and stewards. Train team on techniques, hygiene, safety, and cuisine-specific methods. Create duty rosters and manage staffing during peak/off-peak hours. Inventory & Cost Management Monitor and control kitchen inventory, ordering, and food waste. Ensure food cost and portion control remain within budget. Maintain relationships with vendors for high-quality ingredients, especially spices and specialty Indian items. Hygiene & Compliance Ensure adherence to FSSAI and HACCP guidelines. Enforce hygiene, sanitation, and food safety procedures at all times. Maintain records of temperature logs, cleaning schedules, and food audits. Operational Excellence Collaborate with F&B, service, and events teams for seamless food service. Supervise kitchen maintenance and cleanliness. Resolve guest complaints related to food promptly and professionally. Key Skills & Requirements: Specialization in Indian Cuisine (North, South, Mughlai, Tandoor, Street Food, Regional). Strong command over multi-cuisine cooking techniques (continental, Pan-Asian, modern fusion). Excellent leadership, communication, and organizational skills. Deep understanding of food cost, kitchen operations, and menu engineering. Proficiency with kitchen software and inventory systems (a plus). Ability to work under pressure and deliver consistent results. Qualifications: Degree/Diploma in Hotel Management or Culinary Arts. Certification in Food Safety/Hygiene preferred. Minimum 8 years of experience , with at least 3 years as Head Chef or Executive Sous Chef in a multi-cuisine setup. Working Conditions: Long hours, weekends, and holiday shifts. Exposure to heat, sharp objects, and heavy kitchen equipment. Fast-paced kitchen environment. Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month Schedule: Day shift Work Location: In person