Head Chef

Job Summary

The Head Chef is responsible for overseeing all kitchen operations, ensuring high standards of food quality, hygiene, cost control, and team management. The role involves menu planning, staff supervision, inventory control, and compliance with food safety standards while delivering a consistent and exceptional dining experience.

Key Responsibilities

Kitchen Operations

• Plan, design, and implement menus as per organizational standards and customer preferences
• Ensure timely preparation and presentation of food with consistent quality
• Monitor portion control, food wastage, and cost efficiency
• Oversee daily kitchen operations and workflow

Team Management

• Supervise, train, and manage kitchen staff including cooks, commis, and helpers
• Prepare duty rosters and ensure adequate staffing
• Conduct performance evaluations and provide continuous training
• Maintain discipline and teamwork within the kitchen

Food Safety & Hygiene

• Ensure strict compliance with food safety, hygiene, and sanitation standards (FSSAI norms)
• Maintain cleanliness of kitchen, equipment, and storage areas
• Ensure proper food storage, labeling, and temperature control

Inventory & Cost Control

• Manage inventory, procurement, and vendor coordination
• Monitor stock levels and place orders as required
• Control food cost, minimize wastage, and ensure optimal use of resources

Quality & Compliance

• Maintain standard recipes and portion sizes
• Ensure compliance with company policies, health regulations, and audit requirements
• Handle guest feedback and resolve food-related issues promptly

Skills & Competencies

• Strong leadership and people management skills
• Excellent knowledge of culinary techniques and cuisines
• Good understanding of food costing and inventory management
• Ability to work under pressure and manage multiple tasks
• Strong communication and problem-solving skills

Qualifications & Experience

• Diploma/Degree in Culinary Arts or Hotel Management preferred
• Minimum 5–8 years of kitchen experience, with 2–3 years in a leadership role
• Experience in institutional kitchens / hotels / senior living / hospitals is an added advantage

Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Health insurance
• Leave encashment
• Life insurance
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person