HEAD CHEF – RESTAURANT

We are seeking an experienced and professional Head Chef to oversee all kitchen operations, ensuring the highest standards of food quality, hygiene, and efficiency. The ideal candidate will lead the culinary team, manage daily food production, and maintain a smooth workflow in a fast-paced environment. This role requires strong leadership skills, attention to detail, and a commitment to delivering exceptional dining experiences.

Key Responsibilities

- Lead and supervise all kitchen and culinary operations to ensure smooth and efficient service.
- Plan menus, develop recipes, and organize food preparation and daily production schedules.
- Maintain consistent taste, quality, presentation, and portion control across all dishes.
- Ensure strict adherence to food safety, hygiene, and sanitation standards at all times.
- Manage kitchen staff by assigning duties, monitoring performance, and fostering a collaborative environment.
- Control food costs, minimize wastage, and oversee portioning to manage overall kitchen expenses effectively.
- Monitor inventory levels, track stock usage, and coordinate with purchasing and storage teams to meet timely requirements.
- Implement proper storage techniques, including FIFO (First In, First Out) and expiry control, to maintain ingredient freshness.
- Innovate by developing new dishes and improving existing menu items as needed.
- Ensure timely preparation and service, especially during peak hours.
- Maintain kitchen equipment and cleanliness to uphold operational standards.
- Train and mentor chefs and kitchen staff to enhance their skills and performance.
- Address customer complaints related to food quality and coordinate corrective actions promptly.
- Maintain accurate kitchen records, including production sheets and wastage reports.
- Collaborate closely with restaurant management to achieve operational and financial goals.

Required Qualifications

- 5 to 8 years of relevant experience, preferably in roles such as Head Chef, Executive Chef, or Sous Chef.
- Strong background in restaurant kitchen operations and team management.
- Excellent knowledge of food preparation techniques, hygiene practices, costing, and inventory control.
- Demonstrated leadership, communication, and problem-solving abilities.
- Ability to perform effectively under pressure and manage high-volume kitchen operations.

Preferred Qualifications and Benefits

- Culinary qualification or diploma is considered an advantage.
- Competitive monthly salary ranging from Rs 32,000 to Rs 80,000.
- Work location requires in-person attendance, providing hands-on leadership and direct team engagement.

This position offers an excellent opportunity for a seasoned culinary professional to lead a dynamic kitchen team and contribute to the success of a reputable dining establishment.