Head Chef

We are seeking a highly experienced and skilled Indian Head Chef to lead our central kitchen operations. The ideal candidate will have deep expertise in bulk cooking, managing central or base kitchens, and preparing barista-fried onions and mushrooms. You will be responsible for maintaining the highest standards of food quality, hygiene, and consistency, ensuring every batch adheres to the established Standard Operating Procedures (SOPs).

Key Responsibilities:

• Kitchen Leadership:
  Head the entire central kitchen team, ensuring smooth day-to-day operations, staff discipline, and team coordination.
• Bulk Cooking Operations:
  Plan and supervise large-scale production of Indian gravies, curries, snacks, and other menu items with precision and consistency.
• Barista Fry Specialization:
  Oversee the preparation of high-quality barista-fried onions and mushrooms, ensuring oil management, crispiness, and uniformity.
• SOP Adherence:
  Maintain and enforce strict Standard Operating Procedures (SOPs) for every product and process across all shifts.
• Quality Control:
  Personally check and approve every batch of cooked products for taste, texture, aroma, hygiene, and packaging readiness.
• Inventory & Planning:
  Coordinate with the procurement team for raw material planning based on production schedules. Minimize wastage and control food cost.
• Hygiene & Compliance:
  Ensure all hygiene standards, FSSAI norms, and safety protocols are strictly followed in the kitchen at all times.
• Training & Development:
  Mentor junior chefs and kitchen staff on cooking techniques, food safety, batch-wise consistency, and equipment handling.
• Reporting:
  Provide regular reports to management on kitchen performance, output, wastage, and any deviations in SOP or quality.

Requirements:

• Minimum 10 years of experience in Indian cuisine, especially in bulk production and central kitchen management.
• Proven expertise in barista frying (onions, mushrooms) and managing oil quality.
• Strong leadership and kitchen management skills.
• Ability to design and follow SOPs and ensure every team member complies.
• Knowledge of HACCP, FSSAI standards, and industrial hygiene protocols.
• Comfortable working in a fast-paced, high-volume production environment.

Preferred Qualifications:

• Hotel Management Degree / Culinary Diploma (not mandatory if experience is substantial)
• Experience working in QSR chains, food manufacturing plants, or institutional kitchens