Head Chef

1 week ago

Delhi Cantonment Delhi Delhi, India Sandhya Caterers Full time ₹ 35,000 - ₹ 5,50,000 per year

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

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