Head Chef

Key Responsibilities:Culinary Management

• Lead the preparation and execution of multi-cuisine menus (Indian, Continental, Pan-Asian, etc.) with emphasis on Pan-Asian specialties.
• Design seasonal and specialty menus to enhance guest experience.
• Ensure consistency in food taste, presentation, and portioning across all outlets/cuisines.
• Introduce new cooking techniques, fusion dishes, and innovative presentations.

Team Leadership

• Supervise, train, and mentor Sous Chefs, CDPs, and kitchen staff across cuisines.
• Allocate tasks and ensure smooth coordination between sections (Indian, Continental, Asian, Bakery, etc.).
• Conduct regular training on culinary skills, food safety, and kitchen standards.

Kitchen Operations

• Oversee inventory, stock rotation, and raw material quality checks.
• Maintain food cost and wastage control through effective planning.
• Ensure compliance with HACCP, FSSAI, and food safety regulations.
• Monitor equipment usage and coordinate maintenance when required.

Guest Experience

• Interact with guests for feedback and special requests.
• Curate chef's specials, tasting menus, banquets, and events menus.
• Ensure dishes reflect authenticity while adapting to local preferences.

Administrative Duties

• Prepare kitchen budgets, food cost reports, and purchasing plans.
• Collaborate with management on pricing, promotions, and special events.
• Manage staff schedules, leave planning, and manpower allocation.

Skills & Competencies:

• Expertise in Pan-Asian cuisine with strong knowledge of multi-cuisine operations.
• Excellent leadership and people management skills.
• Strong knowledge of food costing, menu engineering, and kitchen administration.
• Ability to deliver high standards under pressure.
• Strong communication and guest interaction skills.
• Creativity and innovation in culinary design.

Qualification & Experience:

• Degree/Diploma in Culinary Arts from a reputed institute.
• 10–15 years of professional kitchen experience, with at least 5 years in a leadership role (Head Chef/Senior Sous Chef).
• Proven track record in multi-cuisine restaurants, 5-star hotels, or fine dining establishments.
• Strong exposure to Pan-Asian, Indian, and Continental cuisines.

Work Environment:

• Fast-paced, high-pressure hospitality environment.
• Flexible to work extended hours, weekends, and holidays.
• Combination of hands-on cooking and managerial responsibilitie

Job Type: Full-time

Pay: ₹35, ₹55,000.00 per month

Benefits:

• Food provided

Work Location: In person