Head Chef

Job Description: Head Chef – Premium Club

Specialization: Chinese Cuisine | Club & Lounge Operations

Job Title: Head Chef / Executive ChefDepartment: Food & Beverage / Kitchen OperationsLocation: Noida / Delhi NCREmployment Type: Full-TimeExperience: 5–10 years preferred

About the Role

We are looking for an experienced, creative, and commercially driven Head Chef to lead kitchen operations at our premium club. The ideal candidate should have strong expertise in Chinese cuisine, particularly Indo-Chinese and authentic Chinese preparations, along with experience managing a club, lounge, luxury restaurant, hotel, or upscale bar kitchen.

The candidate will be responsible for menu development, food quality, kitchen team management, cost control, hygiene, and delivering a consistent dining experience for members and guests.

Key Responsibilities

1. Culinary Excellence & Menu Development

• Lead the preparation and presentation of high-quality food, with Chinese cuisine as a key specialty.
• Develop an attractive menu featuring Chinese, Indo-Chinese, Asian, Indian, and popular club snacks.
• Create signature dishes, appetizers, dim sums, noodles, rice preparations, stir-fries, and chef specials.
• Design a menu suitable for club members, late-night dining, sharing platters, and premium lounge service.
• Maintain consistent taste, portion sizes, presentation, and food quality.

2. Kitchen Operations

• Manage day-to-day kitchen operations and ensure timely food delivery during peak hours.
• Coordinate with service staff and club management to handle VIP guests, private parties, events, and special requests.
• Establish standard recipes, preparation procedures, and plating standards.
• Plan kitchen staffing, duty rosters, preparation schedules, and inventory requirements.

3. Team Leadership

• Recruit, train, supervise, and motivate kitchen staff, including Chinese cooks, Indian chefs, commis chefs, and kitchen helpers.
• Maintain discipline, productivity, and professional kitchen standards.
• Conduct regular training on cooking techniques, food safety, and presentation.
• Build a kitchen team capable of delivering consistent quality during busy club operations.

4. Food Cost & Inventory Control

• Control food costs, wastage, portion sizes, and ingredient consumption.
• Manage purchasing, stock rotation, vendor coordination, and inventory records.
• Monitor food cost percentages and identify opportunities to improve profitability without compromising quality.
• Ensure proper storage and prevent pilferage, spoilage, and unnecessary wastage.

5. Hygiene & Food Safety

• Maintain high standards of kitchen cleanliness and food handling.
• Ensure compliance with applicable FSSAI requirements and food safety procedures.
• Monitor refrigeration, food storage, expiry dates, pest control, and kitchen equipment maintenance.

6. Club & Lounge Experience

• Understand the fast-paced nature of club operations, including evening and late-night service.
• Develop food offerings that complement beverages and social dining.
• Handle member feedback, special dietary requests, and food quality complaints professionally.
• Support menu planning for tournaments, private events, corporate gatherings, and special occasions.

Required Skills & Qualifications

• Minimum 5 years of professional kitchen experience, preferably with 2+ years in a senior chef or kitchen leadership role.
• Strong expertise in Chinese and Indo-Chinese cuisine.
• Knowledge of wok cooking, sauces, marinades, stocks, noodles, rice, dim sums, and Asian ingredients.
• Experience in a premium club, lounge, hotel, fine-dining restaurant, or high-volume restaurant preferred.
• Strong leadership, communication, planning, and cost-control skills.
• Knowledge of food costing, recipe standardization, inventory management, and kitchen hygiene.
• Ability to work flexible shifts, including evenings, weekends, and holidays.

Preferred Candidate Profile

• A chef who can create signature Chinese dishes and build a differentiated club menu.
• Experience handling premium clientele and high-volume service.
• Commercially aware, creative, disciplined, and quality-focused.
• Experience with bar snacks, sharing platters, Asian fusion, and late-night menus is an advantage.

Compensation & Benefits

• Salary: Negotiable based on experience, culinary skills, and current compensation.
• Performance incentives may be offered based on food quality, cost control, and kitchen performance.
• Opportunity to lead and develop the kitchen of a premium club.

Pay: ₹13,000.00 - ₹55,000.00 per month

Work Location: In person