Head Chef

Key Responsibilities 1. Kitchen Management & Operations • Supervise and coordinate all kitchen activities to ensure smooth, efficient, and high-quality operations. • Maintain hygiene, cleanliness, and safety standards in compliance with FSSAI and internal policies. • Ensure adherence to food safety and sanitation regulations. • Implement and monitor standard operating procedures (SOPs) for all kitchen activities. 2. Menu Planning & Food Quality • Design and regularly update menus featuring Indian, Chinese, and Italian cuisines. • Innovate new dishes that balance creativity, taste, and profitability. • Ensure consistent taste, presentation, and portion control for all dishes. • Conduct regular tasting sessions and maintain top-tier quality standards. 3. Team Leadership & Training • Lead, train, and mentor the kitchen team including sous chefs, cooks, and helpers. • Plan staff schedules and delegate duties to ensure smooth service. • Create a positive and motivating work environment to foster teamwork and efficiency. • Conduct regular performance reviews and implement staff development programs. 4. Inventory & Cost Control • Manage inventory, monitor stock levels, and reduce food wastage. • Source fresh, high-quality ingredients while maintaining cost efficiency. • Work with suppliers to ensure timely and reliable procurement. • Maintain kitchen budgets and achieve targeted food cost percentages. 5. Coordination & Communication • Coordinate with front-of-house staff to ensure timely service and guest satisfaction. • Address and resolve customer feedback related to food quality or service promptly. • Communicate regularly with management regarding kitchen performance, requirements, and improvements. • Participate in management meetings to plan events, menu updates, and promotions. Qualifications & Skills • Degree or Diploma in Culinary Arts / Hotel Management or equivalent. • Minimum 3 years of experience  as a Head Chef or 5+ years overall kitchen experience. • Proven expertise in Indian, Chinese, and Italian cuisines. • Strong leadership, communication, and organizational skills. • Sound knowledge of food hygiene, sanitation, and FSSAI regulations. • Creativity in menu design and a passion for culinary innovation. • Ability to work efficiently in a fast-paced environment and handle multiple responsibilities. • Basic computer proficiency and familiarity with kitchen management systems is an advantage. Salary & Benefits • Competitive salary based on experience and performance. • Performance-based incentives and bonuses. • Complimentary meals during shifts. • Paid leaves and staff discounts. • Opportunities for growth and professional development.