Head Chef

Responsibilities:
Design and update traditional South Indian Chettinad vegetarian and non-vegetarian menus

Prepare custom spice blends, freshly ground masalas, marinades, and traditional regional curries

Execute chettinad variety of dishes , traditional tiffin and snack items

Direct daily food preparation, cooking flows, plating standards

Coordinate service timing across lunch, dinner, and catering orders

Train and mentor junior cooks and kitchen assistants

Delegate daily preparation tasks among team and monitor performance

Conduct routine quality checks on raw ingredients, spice potency, dish consistency, temperature logs

Monitor stock levels, handle supplier purchase orders, track food waste and help manage kitchen budgets

Enforce food safety and hygiene regulations across workstations and inspect kitchen equipment regularly

Requirements:
Proven track record in similar position in F&B industry.

Excellent experience with preparing Indian Chettinad varieties.

Deep knowledge of diverse Indian spice blends, marinades, and traditional cooking methods.

Proven leadership and management skills

Valid food hygiene certification is a plus.

Good working knowledge of accepted sanitation standards and health codes.

Ability to multitask and prioritize tasks effectively

Able to work on rotating shifts, week ends and public holidays.