Head Chef/Kitchen Manager

A multi-cuisine head chef is a senior culinary professional who manages and oversees all aspects of kitchen operations, with a focus on preparing a diverse range of dishes from different global cuisines. They blend culinary artistry with strong managerial skills to lead their team and ensure the highest standards of food quality and service.

Call for Details - 8146662667 / 9872489894 / 7888867076

Full Restaurant Staff Required

Key Responsibilities

• Menu Development & Innovation: Design and create multi-cuisine menus, new recipes, and dishes. Stay current on culinary trends and techniques to offer a unique and appealing dining experience.
• Kitchen Leadership & Management: Supervise and train kitchen staff, including sous chefs, cooks, and other kitchen personnel. Manage daily kitchen operations, allocate tasks, and ensure a collaborative and efficient work environment.
• Quality Control: Guarantee that all dishes meet strict standards for taste, presentation, portion size, and temperature. Ensure compliance with all food safety, hygiene, and sanitation regulations.
• Inventory & Cost Control: Manage food inventory, place orders with suppliers, and negotiate for high-quality ingredients. Monitor food costs and labor expenses to optimize efficiency and profitability.
• Operational Oversight: Oversee the maintenance and cleanliness of kitchen equipment and work areas. Collaborate with restaurant management to align kitchen operations with overall business goals.

Essential Skills & Qualifications

• Extensive Culinary Expertise: Proven experience as a head chef or in a similar leadership role, with a deep understanding of multiple cuisines and cooking techniques.
• Leadership & Communication: Strong ability to lead, motivate, and mentor a team under pressure. Excellent communication skills to coordinate with staff and management.
• Creativity & Adaptability: A creative mindset for menu design and dish presentation, and the ability to adapt to a fast-paced environment and handle unforeseen challenges.
• Business Acumen: Knowledge of kitchen budgeting, inventory management, and cost control to ensure financial profitability.

Job Type: Full-time

Pay: ₹40,000.00 - ₹100,000.00 per month

Work Location: In person