Head Chef

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Department:

Reporting To:

Experience Required:

Job Summary

Head Chef

Key Responsibilities

1. Kitchen Operations & Leadership

• Oversee the entire kitchen and ensure smooth daily operations.
• Supervise chefs, CDPs, commis, and support staff.
• Maintain discipline, hygiene, and work ethics in the kitchen.

• 2. Menu Planning & Food Quality

• Create and update menus based on seasonality, trends, and customer preferences.
• Standardize recipes and portion size for consistent taste.
• Ensure every dish meets quality, taste, and presentation standards.

• 3. Inventory & Cost Control

• Manage inventory, ordering, and stock rotation (FIFO).
• Maintain food cost within budget.
• Minimize wastage and ensure efficient use of ingredients.

• 4. Training & Staff Development

• Train kitchen staff on cooking techniques, safety, and hygiene.
• Conduct regular performance evaluations.
• Build a skilled and motivated kitchen team.

• 5. Hygiene & Safety Compliance

• Ensure kitchen operations follow FSSAI and safety protocols.
• Maintain cleanliness of kitchen equipment and food preparation areas.
• Conduct regular audits for hygiene and food safety.

• 6. Coordination & Communication

• Work closely with F&B Manager / Restaurant Manager for smooth service.
• Coordinate with suppliers for quality raw material procurement.
• Communicate daily specials, menu changes, and kitchen requirements.

• 7. Innovation & Improvement

• Introduce new dishes, seasonal menus, and promotions.
• Stay updated with culinary trends and modern cooking techniques.
• Improve processes to enhance kitchen efficiency.

Required Qualifications & Skills

• Diploma/Degree in Culinary Arts or Hotel Management.
• 5–10 years of experience in a restaurant, café, lounge, or hotel kitchen.
• Expertise in Continental / Europian
• Strong leadership, creativity, and problem-solving skills.
• Ability to work in a fast-paced environment.
• Knowledge of food costing, budgeting, and inventory management.