Head Chef

Position:

Department:

Experience Required:

About the Role:

Sous Chef (Continental / Multicuisine)

Key Responsibilities:

• Supervise and manage daily kitchen operations for assigned sections.
• Prepare, cook, and present dishes to brand and quality standards.
• Support the Executive Chef in menu planning, food costing, and kitchen management.
• Lead, train, and motivate the kitchen team to ensure smooth operations.
• Maintain hygiene, sanitation, and food safety standards as per FSSAI guidelines.
• Monitor portion control, minimize waste, and ensure cost efficiency.
• Coordinate with the purchase and store teams for raw material requirements.
• Develop new dishes and ideas to enhance menu offerings.
• Ensure timely service and smooth coordination with the service team during peak hours.
• Maintain discipline, grooming, and professionalism within the team.

Requirements:

• Diploma or Degree in Hotel Management / Culinary Arts.
• 4–8 years of experience in a reputed restaurant, lounge, or hotel kitchen.
• Strong expertise in

  Continental or Multicuisine

  cooking.
• Excellent leadership, communication, and time management skills.
• Ability to work under pressure and maintain high standards consistently.

Location:

Industry: