Head Chef

Job Title: Head Chef
Department: Food Production / Kitchen Operations
Industry: Restaurant / QSR / Hospitality
Location: As per company requirements
Reporting To: Restaurant Manager / General Manager / Operations Head

Job Summary

We are looking for an experienced and skilled Head Chef to lead our kitchen operations, manage the culinary team, maintain food quality, and ensure smooth and efficient food production. The ideal candidate should have strong culinary expertise, leadership skills, and experience in kitchen management, food costing, inventory control, and hygiene standards.

Key Responsibilities

• Kitchen Management
• Oversee daily kitchen operations and ensure smooth food preparation and service.
• Manage food production, cooking schedules, and timely order execution.
• Maintain consistency in taste, quality, presentation, and portion sizes.
• Team Leadership
• Supervise, train, and guide chefs, CDPs, Commis chefs, and kitchen helpers.
• Allocate duties and prepare kitchen staff schedules.
• Maintain discipline, teamwork, and productivity within the kitchen.
• Menu Planning & Development
• Develop and update menus according to customer preferences and business requirements.
• Introduce new dishes and improve existing recipes.
• Standardize recipes, ingredients, and preparation methods.
• Food Cost & Inventory Control
• Monitor food costs, wastage, and portion control.
• Manage kitchen inventory, stock levels, and raw material requirements.
• Coordinate with the purchase team and suppliers to maintain quality and cost efficiency.
• Hygiene & Food Safety
• Ensure compliance with FSSAI regulations and food safety standards.
• Maintain kitchen cleanliness, equipment hygiene, and proper food storage.
• Monitor food temperature, expiry dates, and safe handling practices.
• Quality Control & Operations
• Inspect the quality and freshness of ingredients.
• Ensure all dishes meet company standards.
• Maintain kitchen equipment and coordinate maintenance when required.

Eligibility Criteria

• Diploma or degree in Culinary Arts, Hotel Management, or a related field preferred.
• Minimum 8–12 years of relevant kitchen experience, including leadership responsibilities.
• Strong knowledge of food preparation, menu planning, kitchen operations, and food safety.
• Experience in restaurants, hotels, or QSR operations preferred.
• Excellent leadership, communication, time-management, and problem-solving skills.

Key Performance Indicators (KPIs)

• Food quality and customer satisfaction.
• Food cost percentage and wastage reduction.
• Kitchen productivity and order preparation time.
• Hygiene and food safety compliance.
• Staff performance, discipline, and retention.

Preferred Candidate: A disciplined, creative, and commercially minded professional capable of managing kitchen operations efficiently while maintaining high standards of food quality and hygiene.

Feel free to share your CV at [email protected]

Pay: ₹35,000.00 - ₹40,000.00 per month

Work Location: In person