Head Chef

3 weeks ago

mumbai, India Alucop India Private Limited Full time

Role Description

This is a full-time on-site role for a Head Chef. As the Head Chef, you will be responsible for overseeing the day-to-day operations of the kitchen. This includes menu planning, food preparation, managing kitchen staff, ensuring food safety and hygiene standards, and maintaining inventory. You will also be involved in creating new recipes and ensuring that the highest quality of food is served to our customers.


Key Duties -


Menu Development and Innovation -

  • Create and develop unique and appealing recipes for bakery items, pastries, desserts, and café food.
  • Regularly update the menu to incorporate seasonal ingredients and new trends.


Quality Control -

  • Ensure consistent taste, quality, and presentation of all dishes.
  • Oversee the preparation of food to ensure it meets the standards of the café chain.
  • Ensure all recipes are standardized and documented for consistency across all outlets.


Kitchen Management -

  • Supervise kitchen staff and provide training and development.
  • Schedule kitchen staff shifts and manage labour costs.
  • Ensure all kitchen equipment is properly maintained and functioning.


Inventory and Cost Management -

  • Manage inventory of ingredients and supplies.
  • Monitor food costs and work to minimize waste.
  • Negotiate with suppliers to get the best quality ingredients at competitive prices.


Health and Safety Compliance -

  • Ensure that all food safety and hygiene regulations are followed.
  • Maintain cleanliness and organization of the kitchen.


Collaboration and Coordination -

  • Work closely with the management team to plan and execute special events or promotions.
  • Coordinate with front-of-house staff to ensure smooth service.


Customer Feedback -

  • Interact with customers to understand their preferences and receive feedback.
  • Implement improvements based on customer feedback.



Key Result Areas (KRAs) -


Menu Success -

  • Customer satisfaction and feedback scores related to menu items.
  • Number of new items successfully launched and their performance.


Quality and Consistency -

  • Consistency in the quality and presentation of food items across all locations.
  • Reduction in customer complaints related to food quality.


Operational Efficiency -

  • Efficiency in kitchen operations (e.g., prep time, order completion time).
  • Effective scheduling resulting in optimized labour costs.
  • Implement effective inventory management systems to minimize waste and control costs.


Cost Management -

  • Maintenance of food cost percentage within the budget.
  • Reduction in waste and spoilage.
  • Ensure that all kitchen operations stay within the allocated budget.


Health and Safety Compliance -

  • Compliance scores in health and safety inspections.
  • Zero instances of food safety violations.
  • Maintain high standards of cleanliness and sanitization in all kitchens.


Team Management and Development -

  • Retention rates of kitchen staff.
  • Progress and development of kitchen staff under training programs.
  • Provide strong leadership and foster a positive work environment.


Innovation and Growth -

  • Successful execution of new food concepts and seasonal menu updates.
  • Contribution to overall sales growth through innovative menu offerings.
  • Encourage experimentation and creativity within the culinary team to keep the menu fresh and exciting.
  • Engage with customers through cooking classes, tastings, and other interactive culinary events.


Strategic Planning and Expansion -

  • Assist in the planning and setup of new bakery café locations.
  • Conduct market research to identify trends and opportunities for new products or services.
  • Ensure the brand's culinary vision is consistently executed across all locations.


Sustainability Initiatives -

  • Implement sustainable cooking and baking practices.
  • Source ingredients locally where possible to support local economies and reduce the carbon footprint.
  • Develop and implement waste reduction programs.

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