Head Chef

Job Summary

The Head Chef specializing in Continental Cuisine will be the culinary leader responsible for all aspects of kitchen operation, menu development, and food quality within the Continental section of our brands. This role requires exceptional culinary creativity, strong leadership skills, and a proven ability to manage high-volume, high-standard kitchen operations. The Head Chef will ensure the consistent delivery of authentic, high-quality Continental dishes while maintaining strict adherence to hygiene and cost control standards.

Key Responsibilities

Culinary & Menu Innovation

• Menu Development: Design, innovate, and continuously refine the Continental menu, ensuring authenticity, seasonal relevance, and profitability, with a focus on Italian, French, and Mediterranean techniques.
• Recipe Standardization: Develop and maintain detailed, standardized recipes and plating guides for all dishes to ensure consistency across all services.
• Quality Control: Personally oversee and inspect the quality, presentation, and portioning of all prepared items before they are served.
• Ingredient Sourcing: Collaborate with suppliers and the Procurement team to source high-quality, fresh, and cost-effective ingredients specific to Continental cooking.

Kitchen Management & Operations

• Resource Management: Effectively manage inventory, minimize waste, and implement strict kitchen cost control measures to meet budgeted targets.
• Hygiene and Safety: Enforce and maintain the highest standards of cleanliness, safety (HACCP), and sanitation in all kitchen areas.
• Equipment Maintenance: Oversee the proper functioning and regular maintenance of all kitchen equipment.
• Scheduling: Create efficient staff schedules, manage labor costs, and ensure adequate staffing levels for all shifts.

Team Leadership & Training

• Supervision: Lead, motivate, and manage the Continental kitchen team, including Sous Chefs, Chef de Parties, and Commis Chefs.
• Training & Development: Conduct regular training sessions focused on advanced Continental cooking techniques, knife skills, and new menu items.
• Performance Management: Conduct performance evaluations, provide constructive feedback, and handle disciplinary issues professionally.
• Team Morale: Foster a positive, respectful, and high-performance working environment.

Education & Experience

• Education: Culinary degree or equivalent professional qualification (e.g., certification from a recognized culinary institute).
• Experience: Minimum of 7-10 years of progressive experience in high-end restaurant or hotel kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role focused on Continental Cuisine.
• Knowledge: Deep and demonstrable expertise in classic and modern European (Continental) cooking methods, including French, Italian, and Mediterranean culinary principles.

Required Skills

• Exceptional leadership, coaching, and team-building abilities.
• Advanced knowledge of kitchen finance, including budgeting, P&L management, and inventory control.
• Excellent communication skills for managing both staff and cross-departmental collaboration.
• Ability to work under pressure and thrive in a high-demand, fast-paced environment.
• Fluency in English (additional languages are a plus).

Job Type: Full-time

Benefits:

• Food provided
• Provident Fund

Ability to commute/relocate:

• Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Kitchen: 8 years (Required)
• Kitchen management: 4 years (Required)

Work Location: In person