We are looking for an experienced and passionate Head Chef specializing in Indian cuisine to lead our kitchen operations. The candidate will be responsible for menu planning, maintaining food quality, managing kitchen staff, and ensuring smooth day-to-day operations while delivering an exceptional dining experience.
Key Responsibilities
1. Kitchen Leadership & Management
- Lead, train, and supervise kitchen staff (CDPs, Commis)
- Ensure discipline, hygiene, and efficiency in the kitchen
- Create staff schedules and manage workload distribution
- Maintain a positive and productive work environment
2. Menu Planning & Food Innovation
- Design and update menus with a strong focus on North & South Indian cuisine
- Introduce seasonal dishes and innovative presentations
- Standardize recipes, portion sizes, and plating techniques
- Ensure authenticity in flavors while adapting to local and tourist preferences
3. Food Quality & Consistency
- Maintain high standards of taste, presentation, and quality
- Monitor food preparation and cooking methods
- Ensure consistency across all dishes served
- Handle guest feedback and make improvements
4. Cost Control & Inventory Management
- Manage food cost, wastage, and portion control
- Oversee inventory, stock ordering, and vendor coordination
- Ensure optimal utilization of resources
5. Hygiene & Compliance
- Ensure strict adherence to food safety and hygiene standards
- Maintain cleanliness as per hotel and government guidelines
- Conduct regular kitchen inspections
6. Coordination & Operations
- Coordinate with F&B service team for smooth operations
- Work closely with management for events, banquets, and special menus
- Support marketing initiatives like food festivals or promotions
Required Skills & Qualifications
- Proven experience as a Head Chef / Executive Chef in Indian cuisine
- Strong knowledge of North Indian (Mughlai, Punjabi) and South Indian dishes
- Expertise in tandoor, curry preparation, and Indian spices
- Leadership and team management skills
- Ability to work under pressure in a fast-paced environment
- Good understanding of food costing and kitchen economics
Experience
- Minimum 5–8 years in professional kitchen operations
- At least 2–3 years in a leadership role
Key Performance Indicators (KPIs)
- Food quality and guest satisfaction scores
- Food cost percentage
- Kitchen efficiency and staff retention
- Hygiene audit results
What We Offer
- Competitive salary
- Growth within a reputed hospitality brand
