Kitchen Manager/Head Chef

A Kitchen Manager oversees all back-of-house operations, focusing on staff supervision, food quality, cost control, and cleanliness to ensure smooth, efficient, and safe food service, handling everything from inventory and ordering to scheduling and training kitchen teams while maintaining health standards and guest satisfaction. Key Responsibilities

• Staff Management: Recruit, train, schedule, supervise, and motivate kitchen staff (cooks, prep staff).
• Operations Oversight: Manage daily kitchen workflow, ensure food prep and cooking meet quality/recipe standards, and monitor plating.
• Inventory & Ordering: Track stock, order supplies, manage deliveries, and control food/beverage costs.
• Hygiene & Safety: Enforce strict food safety, sanitation, and health code compliance (HACCP, local regs).
• Menu & Quality: Work with chefs on menu development, set portion sizes, and ensure consistent quality.
• Financials: Monitor labor/food costs, maintain records, and help with budgeting.
• Maintenance: Oversee equipment upkeep and facility cleanliness.

Essential Skills & Qualifications

• Leadership: Strong people management, communication, and problem-solving.
• Organizational: Excellent multi-tasking, time management, and detail orientation.
• Technical: Deep knowledge of food preparation, kitchen equipment, and food safety.
• Experience: Proven background in culinary roles, often with management experience.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Work Location: In person