Head Chef - Modern Indian Cuisine

A Head Chef of Modern Indian Cuisine manages all kitchen operations, including menu development and innovation, staff leadership and training, maintaining food quality and hygiene, cost and inventory control, and ensuring overall culinary excellence to meet business objectives. This role requires deep culinary expertise in Modern Indian cuisine, creativity in dish design, strong organizational skills, and the ability to motivate a kitchen team. Key Responsibilities

• Menu Development:Design and implement creative, innovative menus that showcase modern Indian cuisine, incorporating seasonal ingredients, dietary needs, and current culinary trends.
• Kitchen Leadership:Lead, mentor, and train the entire kitchen team, including sous chefs, line cooks, and support staff, to maintain high standards of performance and teamwork.
• Quality Control:Oversee food preparation and presentation, ensuring consistency in taste, texture, color, and plating to meet the restaurant's highest standards.
• Hygiene and Safety:Enforce strict adherence to all food safety, hygiene, and health regulations within the kitchen environment, including FSSAI and company policies.
• Inventory & Cost Management:Manage kitchen inventory, forecast ingredient needs, control food costs, and reduce waste. This includes liaising with suppliers to negotiate for quality ingredients at good prices.
• Operational Efficiency:Direct and manage the daily activities of the kitchen to ensure smooth and efficient operations, from ordering supplies to coordinating with front-of-house staff.
• Staff Management:Recruit, schedule, and supervise kitchen staff, fostering a culture of continuous improvement and culinary excellence.
• Collaboration:Work closely with management to achieve financial and operational goals, and collaborate with other departments to ensure a cohesive guest experience.
• Trend Awareness:Stay updated on the latest industry trends, cooking techniques, and plating styles to keep the menu fresh and innovative.

Skills and Qualifications

• Culinary Expertise:Deep knowledge of modern Indian cuisine, including traditional techniques, regional variations, and fusion concepts.
• Leadership & Management:Proven ability to lead, motivate, and manage a diverse kitchen team effectively.
• Creativity:A flair for developing new dishes, designing innovative menus, and executing exceptional plating styles.
• Operational Skills:Strong understanding of food cost control, inventory management, and kitchen logistics.
• Attention to Detail:Meticulous attention to food quality, presentation, and kitchen cleanliness.
• Adaptability:Ability to handle high-pressure situations, solve problems quickly, and adapt to changing demands.

*

Job Types: Full-time, Permanent

Pay: ₹120,000.00 - ₹180,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person