We are seeking an experienced and passionate Head Chef / Kitchen Manager to lead our commercial kitchen operations in Bengaluru, India. The ideal candidate will have strong expertise in authentic Nepali cuisine, particularly a wide range of Mo, chutneys, noodles, and QSR-style menu items. The candidate will be responsible for maintaining food quality and consistency, recipe standardization, food costing, inventory control, staff management, kitchen SOPs, hygiene, and overall operational efficiency.
Key Responsibilities
Food Production & Quality
- Prepare authentic Nepali dishes while ensuring consistency in taste, quality, portion size, and presentation.
- Demonstrate expertise in preparing different varieties of Mo, including:
- Steamed Mo
- Jhol Mo
- Kothey Mo
- Chilli Mo
- Fried Mo
- Open Mo
- Prepare authentic Nepali chutneys and sauces, including red, sesame, tomato, peanut, and jhol-based gravies.
- Prepare complementary menu items such as Keema Noodles, Fried Rice, Chowmein, Thukpa, sausages, and other fast-moving QSR side dishes.
- Prepare or supervise the preparation of sausages, preferably with the ability to make them in-house rather than relying entirely on external suppliers.
- Prepare or oversee basic beverage production, including lemonade, iced tea, mojitos, and other soft beverages.
- Ensure consistency across every order served in-store or through food delivery platforms.
Kitchen Operations & Cost Control
- Develop, standardize, and implement recipes and kitchen SOPs.
- Manage food costing, portion control, gross margins, and profitability.
- Monitor inventory levels and ensure proper stock rotation using FIFO/FEFO principles.
- Minimize food wastage while maintaining quality and operational efficiency.
- Maintain proper storage conditions and monitor the shelf life of raw materials, prepared sauces, and chutneys.
- Operate and maintain kitchen equipment efficiently and report maintenance requirements when necessary.
Packaging & Delivery Operations
- Select and implement appropriate packaging for dine-in, takeaway, and food delivery orders.
- Ensure food remains fresh and properly presented during delivery.
- Prevent Mo and other products from becoming soggy due to steam.
- Ensure chutneys and sauces are packed securely without leakage.
- Maintain the crispiness and quality of fried products.
- Optimize packaging costs without compromising food quality or customer experience.
- Support and coordinate online food delivery operations as required.
Leadership & Staff Management
- Recruit, train, supervise, and motivate kitchen staff.
- Prepare duty rosters based on business requirements and expected customer volumes.
- Allocate manpower efficiently during peak and non-peak hours.
- Maintain kitchen discipline, cleanliness, and professional standards.
- Monitor employee productivity and provide regular on-the-job coaching.
- Ensure all kitchen staff follow established SOPs, hygiene requirements, and quality standards.
Menu Development & Innovation
- Develop new menu items based on customer preferences and market trends.
- Recommend improvements to recipes for better taste, efficiency, and profitability.
- Analyze customer feedback and implement improvements where appropriate.
- Support the development of seasonal and promotional menus.
- Balance authentic Nepali flavors with commercial viability and customer preferences in the Indian market.
