Head Chef

Key Responsibilities

• Lead and manage the kitchen for North Indian, South Indian, and Tandoor sections.
• Design, standardize, and document recipes, plating, and portion control.
• Supervise and train cooks, commis, and kitchen helpers.
• Maintain pure-veg standards with strict hygiene and no cross-contamination.
• Plan daily prep schedules and ensure timely food service during lunch and dinner.
• Monitor food cost, wastage, and stock levels in coordination with management.
• Liaise with vendors for quality and consistency of raw materials.
• Implement and maintain cleanliness and FSSAI compliance in the kitchen.
• Work closely with service staff for smooth order flow and customer satisfaction.

Requirements

• Minimum 5 years experience as Head Chef / Sous Chef in a reputable restaurant or hotel.
• Expertise in North Indian and Tandoor dishes (South Indian knowledge preferred).
• Strong leadership, teamwork, and communication skills.
• Must maintain discipline, hygiene, and professional conduct at all times.
• Ability to train, mentor, and build a loyal kitchen team.
• Willing to relocate to Berhampur, Odisha.

Job Type: Full-time

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person