Head Chef

Job Title: Head Chef – Kerala Café Specialization: Indian, South Indian & Kerala Cuisine About the Role Kerala Café is seeking an experienced, creative, and disciplined Head Chef with strong expertise in traditional Kerala, broader South Indian, and Indian cuisines. The ideal candidate will lead our kitchen operations, innovate new dishes, maintain quality standards, and ensure exceptional guest satisfaction. Key ResponsibilitiesCulinary LeadershipPlan, design, and execute authentic menus featuring Kerala, South Indian, and Indian dishes. Develop new recipes and seasonal specials while maintaining traditional flavors. Ensure consistency in taste, presentation, and portion control. Kitchen ManagementOversee daily kitchen operations, staff scheduling, and workflow management. Maintain hygiene, sanitation, and food safety standards according to FSSAI norms. Monitor inventory, handle procurement of ingredients, and control food costs. Ensure efficient use of equipment and manage routine maintenance. Team ManagementRecruit, train, and mentor kitchen staff including cooks, commis, and helpers. Establish a positive work environment and encourage team growth. Conduct regular performance reviews and skill-building sessions. Quality & StandardsEnsure high standards of food quality and kitchen cleanliness. Implement SOPs for food preparation, storage, and service. Maintain consistency across all outlets (if multi-location). Guest ExperienceInteract with guests when required to understand preferences & feedback. Customize dishes for dietary needs while preserving authenticity. Requirements5–10+ years of professional experience in Indian/South Indian/Kerala cuisine. Proven experience as a Head Chef, Sous Chef, or similar senior position. Deep knowledge of traditional Kerala cooking techniques, spices, seafood dishes, and regional specialties. Strong leadership, communication, and organizational skills. Ability to work under pressure and manage large-volume operations. Certification in Culinary Arts or Hotel Management is an advantage. Preferred SkillsExpertise in Kerala staples: appam, puttu, avial, stew, fish preparations, biryanis, thalassery cuisine, etc. Menu engineering and cost control. Creativity in fusion dishes while maintaining authenticity. Knowledge of modern kitchen equipment and safety protocols. Work ConditionsFull-time, onsite role. Flexible to work weekends, holidays, and peak times. Ability to handle fast-paced kitchen environments. BenefitsCompetitive salary based on experience. Professional development opportunities.