Kitchen Manager/Head Chef

Job Type: Full-Time

Reports to: MD

Position Summary:

We are looking for an experienced, detail-oriented, and proactive Kitchen Manager to lead our back-of-house operations. The Kitchen Manager will be responsible for maintaining the highest standards of food quality, safety, cleanliness, and team performance. This role demands strong leadership, excellent organizational skills, and a deep understanding of kitchen operations in a high-volume environment.

The ideal candidate is passionate about food, skilled in staff development, and committed to delivering an exceptional dining experience through efficient kitchen management.

Key Responsibilities:

Kitchen Operations & Food Quality

• Supervise all kitchen activities, ensuring timely and consistent food preparation and presentation
• Implement and maintain food production systems and standards, ensuring all dishes meet quality and consistency benchmarks
• Work closely with the Executive Chef or General Manager to develop and update menus based on seasonality, trends, and customer feedback
• Ensure compliance with portion sizes, cooking methods, and recipes
• Conduct regular food tastings and kitchen audits

Staff Supervision & Development

• Hire, train, schedule, and manage back-of-house staff including line cooks, prep cooks, dishwashers, and kitchen assistants
• Provide ongoing coaching, performance feedback, and corrective action as needed
• Foster a team-oriented, respectful, and inclusive kitchen culture
• Maintain accurate staffing levels and manage labor budgets

Inventory & Cost Control

• Manage ordering, receiving, and inventory of food, supplies, and kitchen equipment
• Monitor food costs, waste, and usage to ensure profitability
• Negotiate with vendors and suppliers to ensure high-quality ingredients at the best possible prices
• Conduct regular inventory audits and ensure accurate record-keeping

Health, Safety & Sanitation

• Maintain strict compliance with local, state, and federal health regulations (e.g., food handling, sanitation, hygiene)
• Ensure all kitchen areas, storage rooms, and equipment are cleaned and sanitized according to standards
• Conduct regular safety drills and equipment checks to minimize risk and downtime
• Train staff on safe food handling and emergency procedures

Collaboration & Communication

• Work closely with the front-of-house team to ensure seamless communication and service flow
• Participate in management meetings to align kitchen goals with overall business objectives
• Address guest complaints or concerns related to food in a professional and timely manner

Qualifications & Skills:

• 3–5 years of experience as a Kitchen Manager, Sous Chef, or similar leadership role in a commercial kitchen
• Proven ability to manage kitchen staff, maintain high standards, and operate efficiently in a fast-paced environment
• Strong knowledge of commercial kitchen equipment and safety procedures
• Proficiency in inventory control, food costing, and labor management
• ServSafe certification (or equivalent) required; Food Manager Certification preferred
• Excellent leadership, interpersonal, and communication skills
• Ability to lift up to 50 lbs and stand for long periods

Preferred Attributes:

• Culinary degree or certification
• Experience in [insert type of cuisine: fine dining, casual dining, fast-casual, catering, institutional, etc.]
• Tech-savvy, with experience using restaurant POS systems and inventory software

Benefits:

• Competitive salary and performance-based bonuses
• Paid time off and holidays
• Health, dental, and vision insurance (if applicable)
• Staff meals and discounts
• Opportunities for professional development and career growth
• Supportive, team-oriented work environment

How to Apply:

Please submit your resume, a brief cover letter, and references to Juniorkuppannahosur@gmail.com. Include any relevant certifications or portfolio items that showcase your kitchen management experience.

Job Type: Full-time

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits:

• Cell phone reimbursement
• Commuter assistance
• Flexible schedule
• Food provided
• Health insurance
• Leave encashment
• Provident Fund

Schedule:

• Fixed shift

Supplemental Pay:

• Yearly bonus

Ability to commute/relocate:

• Hosur, Tamil Nadu: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• Hiring knowledge

Education:

• Bachelor's (Preferred)

Experience:

• head chef: 3 years (Required)

Language:

• Hindi (Required)

License/Certification:

• HACCP (Required)

Location:

• Hosur, Tamil Nadu (Preferred)

Shift availability:

• Day Shift (Required)

Work Location: In person

Application Deadline: 09/07/2025