Head Chef

1. Kitchen Operations

• Oversee the complete day-to-day kitchen operations.
• Ensure smooth coordination between kitchen, service, purchase, and operations teams.
• Plan daily production based on business requirements and expected sales.
• Ensure timely preparation and dispatch of all food items.
• Monitor kitchen workflow and maintain operational efficiency.

2. Food Quality & Consistency

• Maintain consistent taste, presentation, portion size, and quality across all food items.
• Ensure recipes, standard operating procedures, and portion controls are strictly followed.
• Conduct regular quality checks of raw materials, preparation, and finished products.
• Develop and improve recipes and menu items wherever required.

3. Kitchen Team Management

• Lead, train, motivate, and supervise the kitchen team.
• Allocate duties and responsibilities based on operational requirements.
• Prepare and monitor kitchen duty rosters and manpower deployment.
• Monitor staff performance, discipline, attendance, grooming, and productivity.
• Identify training requirements and provide on-the-job coaching.
• Support recruitment and evaluation of kitchen staff when required.

4. Food Cost & Inventory Control

• Monitor food cost and ensure effective utilization of raw materials.
• Minimize food wastage, pilferage, overproduction, and unnecessary consumption.
• Coordinate with the Purchase and Stores teams for procurement requirements.
• Monitor stock levels and ensure proper FIFO/FEFO practices.
• Verify the quality and quantity of incoming raw materials.
• Maintain proper control over kitchen inventory and equipment.

5. Food Safety & Hygiene

• Ensure strict compliance with food safety and hygiene standards.
• Maintain cleanliness and sanitation of the kitchen, equipment, storage areas, and workstations.
• Ensure proper food storage, temperature control, labelling, and expiry monitoring.
• Ensure compliance with FSSAI and company food safety procedures.
• Conduct regular hygiene checks and take corrective action wherever required.

6. Menu Planning & Development

• Assist management in menu planning, costing, and new product development.
• Suggest new dishes and seasonal menu items based on customer requirements and business needs.
• Standardize recipes and preparation methods.
• Work closely with management on menu engineering and food cost optimization.

7. Cost Control & Productivity

• Monitor kitchen expenses and identify areas for cost reduction.
• Maintain the required food-cost percentage as per company standards.
• Improve kitchen productivity without compromising quality.
• Monitor usage of gas, electricity, water, consumables, and other resources.

8. Compliance & Documentation

• Ensure all kitchen checklists, temperature records, cleaning schedules, production sheets, and wastage records are properly maintained.
• Ensure compliance with company SOPs and operational policies.
• Support internal audits and management inspections.
• Take immediate corrective action on operational or hygiene deviations.

Pay: ₹13,961.97 - ₹45,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person