Head Chef (Italian Cuisine, Continental Cuisine, Mexican Cuisine) - SP

Primary title:

• Lead day-to-day kitchen operations for Italian, Continental and Mexican outlets — oversee production, plating standards and service handoffs to FOH.
• Design, refine and cost menus (à la carte, set menus, seasonal specials and catering packages) to drive guest satisfaction and margin targets.
• Manage and mentor the kitchen brigade: hiring, training, duty rosters, performance reviews and upskilling programs.
• Control food costs, portioning, waste reduction and inventory cycles; implement purchase standards and negotiate with suppliers.
• Maintain rigorous food-safety, hygiene and compliance (HACCP/FSSAI) — conduct audits, maintain records and implement corrective actions.
• Coordinate banquet/catering execution and large-volume service planning, ensuring consistent quality under peak load.
  

Skills & Qualifications

Must-Have

• 5+ years of progressive culinary experience with at least 2 years in a Head/Executive Chef or Senior Sous role in Italian, Continental or Mexican kitchens.
• Proven track record in menu development, recipe costing and driving food-cost efficiencies in on-site restaurant environments.
• Strong leadership skills with experience managing teams, training staff and enforcing kitchen SOPs.
• Practical knowledge of HACCP, FSSAI standards and kitchen hygiene best practices.
  

Preferred

• Exposure to multi-outlet operations, banquet/catering planning and high-volume service execution.
• Formal culinary qualification or apprenticeship and familiarity with contemporary plating and presentation techniques.
  

• Hands-on leadership role in a fast-growing hospitality setting with opportunity to shape menus and processes.
• Competitive compensation, performance incentives and professional development for culinary growth.
• On-site role with clear operational ownership, collaborative FOH partnership and a culture focused on quality and guest experience.