Head Chef

A head chef specializing in Indian cuisine is responsible for overseeing all aspects of the kitchen, from menu planning and food preparation to staff management and ensuring high standards of quality and hygiene. They develop new recipes, manage inventory, and maintain cost controls while also training and supervising junior chefs. Key Responsibilities:

• Menu Planning and Development:Creating and updating menus, including developing new recipes and adapting existing ones to incorporate seasonal ingredients, dietary restrictions, and restaurant concepts.
• Food Preparation and Cooking:Overseeing the preparation and cooking of all Indian dishes, ensuring consistency in taste, presentation, and quality.
• Inventory Management and Cost Control:Managing food and supply inventory, ordering ingredients, and controlling costs to stay within budget.
• Kitchen Management and Staff Supervision:Supervising, training, and motivating kitchen staff, delegating tasks, and ensuring smooth operation of the kitchen.
• Food Safety and Hygiene:Maintaining strict hygiene standards, ensuring proper food handling and storage, and adhering to health and safety regulations.
• Quality Control:Ensuring all dishes meet the restaurant's quality standards for taste, presentation, and portion size.
• Collaboration and Communication:Working with restaurant management, front-of-house staff, and suppliers to coordinate daily operations and address any issues.
• Training and Development:Training junior chefs and kitchen staff on cooking techniques, recipe execution, and food safety.
• Financial Management:Contributing to menu costing, labor cost control, and overall kitchen budget management.
• Innovation and Creativity:Staying updated on culinary trends, experimenting with new ingredients and techniques, and introducing innovative dishes.

Job Type: Full-time

Pay: From ₹40,000.00 per month

Work Location: In person

Application Deadline: 04/08/2025