Head Chef/Manager

Position Summary

We are seeking a highly skilled, innovative, and experienced Head Chef to lead our Central Base Kitchen Operations. The selected candidate will be responsible for managing all aspects of the central kitchen, including bulk food production, menu standardization, inventory management, and supply coordination for multiple franchise outlets.

This role requires an individual with a strong culinary background, exceptional leadership abilities, and the capacity to streamline operations while maintaining the highest standards of food quality, hygiene, and safety. The Head Chef will play a critical role in shaping the culinary experience of our brand and ensuring consistency across all outlets.

Key Responsibilities1. Kitchen Operations Management

• Oversee and manage the day-to-day functioning of the central base kitchen.
• Ensure smooth kitchen workflows, effective resource allocation, and timely food production.
• Supervise kitchen staff, assign tasks, and monitor performance for operational excellence.

2. Recipe Standardization and Menu Management

• Develop, standardize, and document recipes to maintain uniform taste, portion sizes, and quality across all outlets.
• Collaborate with management to innovate and introduce new dishes aligned with customer preferences and brand guidelines.
• Conduct regular food trials and tasting sessions to ensure quality and innovation.

3. Bulk Food Production and Supply Coordination

• Plan, schedule, and execute bulk production to meet the daily and weekly requirements of multiple franchise outlets.
• Ensure timely preparation and dispatch of food items while maintaining freshness and quality.
• Coordinate closely with outlet managers to forecast demand and manage supply levels effectively.

4. Procurement, Inventory, and Vendor Management

• Manage procurement of raw materials, ingredients, and kitchen essentials.
• Build and maintain relationships with reliable vendors and suppliers.
• Implement effective inventory management practices to minimize wastage and reduce costs.
• Negotiate with vendors for cost-effective purchasing without compromising quality.

5. Quality, Hygiene, and Food Safety Compliance

• Enforce strict hygiene standards and sanitation protocols in line with FSSAI regulations.
• Conduct regular inspections of the kitchen to ensure proper handling, storage, and preparation of food.
• Ensure all kitchen equipment and tools are maintained in proper working condition.
• Implement a food safety management system to comply with statutory and company-specific guidelines.

6. Team Leadership and Training

• Lead, train, and mentor kitchen staff to enhance their culinary skills and operational efficiency.
• Conduct regular training sessions on food handling, safety, recipe standardization, and hygiene practices.
• Foster a collaborative, disciplined, and performance-driven work environment.

7. Cost Control and Reporting

• Manage food cost, wastage control, and resource optimization while maintaining profitability.
• Prepare kitchen reports, production updates, and inventory consumption summaries for management review.
• Provide data-driven insights to improve operational efficiency and cost-effectiveness.

Qualifications & Requirements

• Educational Qualification: Degree/Diploma in Hotel Management (HM) is mandatory.
• Experience: Minimum 5+ years of proven experience in managing central kitchen operations or large-scale culinary setups.
• Culinary Expertise: Strong knowledge of bulk food production, recipe standardization, and kitchen management practices.
• Technical Skills:
• Knowledge of food costing, stock rotation, and inventory systems.
• Familiarity with modern kitchen equipment, tools, and technologies.
• Leadership Abilities: Excellent leadership, team-building, and decision-making skills.
• Communication Skills: Strong interpersonal and organizational communication to coordinate with management and outlet teams.
• Regulatory Knowledge: Understanding of food safety regulations and compliance requirements.

Key Competencies

• Strategic planning and operational excellence.
• Innovation in recipe creation and menu planning.
• Ability to work under pressure and manage multiple outlets’ demands simultaneously.
• Strong sense of ownership, discipline, and attention to detail.
• Hands-on leadership with the ability to lead by example.

Performance Indicators

• Consistent delivery of high-quality food across all outlets.
• Achievement of cost control targets and reduction in wastage.
• Efficient inventory management and timely supply chain coordination.
• Positive customer feedback and outlet satisfaction.
• Improved staff performance through regular training and mentorship.

Work Environment

• Location: Central Base Kitchen, Zirakpur, Punjab.
• Working Hours: As per operational requirements, typically 9–10 hours per day.
• Work Culture: Fast-paced, collaborative, and quality-focused culinary environment.

Perks and Benefits

• Competitive salary based on experience and expertise.
• Opportunity to work with a rapidly growing F&B brand with multiple outlets.
• Career advancement opportunities within the organization.
• On-duty meals and employee discounts on company products.
• Professional training and skill enhancement programs.

Job Type: Full-time

Pay: ₹20,000.00 - ₹50,000.00 per month