Head Chef

Location: Chennai, Tamil Nadu
Reports to: Owner / General Manager
Type: Full-time, on-site, shift-based (approx. 12 PM to 11 PM operations)

About the role

You will own the kitchen end to end: menu execution, quality, cost, hygiene and the team. The menu is built on Italian dishes (pasta, pizza, risotto, sauces) alongside American comfort food. We need someone who cooks well and can also run a busy line without drama.

Responsibilities

• Run daily kitchen operations across prep, service and closing, including peak-hour and weekend rushes
• Cook and standardise Italian dishes with written recipes, portion specs and plating standards so every plate matches
• Plan the menu with the owner, including seasonal specials and new dishes
• Control food cost: ordering, inventory, wastage tracking, supplier negotiation and yield management
• Hire, train, schedule and supervise kitchen staff, and set clear station duties
• Enforce FSSAI hygiene standards, safe storage, allergen labelling and daily cleaning checklists
• Coordinate with the front of house and delivery partners on ticket times and order accuracy
• Report weekly on food cost %, wastage and kitchen issues

Requirements

• Minimum 2 years in a professional Italian or Continental kitchen, with at least 1 year in a supervisory role (sous chef, chef de partie or equivalent)
• Hands-on strength in fresh pasta, sauces, risotto, pizza or oven work, and grill or fry stations
• Demonstrated experience with costing, inventory and vendor management
• Working knowledge of FSSAI and kitchen safety norms
• Ability to lead a team of 4 to 10 under pressure
• Diploma or degree in culinary arts or hotel management is preferred, but proven experience counts more

Good to have

• Experience with burgers, grills and high-volume fast-casual service
• Familiarity with dine-in plus delivery aggregator operations
• Menu development or menu-costing experience

How we'll measure success (first 90 days)

• Food cost held within an agreed target (set this with the owner before hiring)
• Average ticket time within an agreed limit at peak hours
• Zero hygiene or audit non-compliances
• Written recipe and portion specs for all core dishes
• Staff turnover at the agreed level

Pay: ₹15,000.00 - ₹30,000.00 per month

Benefits:

• Flexible schedule
• Food provided

Work Location: In person