Head Cook

ob Summary:

The Head Chef is responsible for overseeing complete kitchen operations, including food preparation, menu planning, quality control, kitchen staff management, hygiene standards, and inventory management. The role requires strong leadership, creativity, and operational efficiency to ensure excellent food quality and customer satisfaction.

Key Responsibilities:

Kitchen Operations

• Supervise daily kitchen activities and food preparation.

• Ensure consistency in food taste, presentation, and portion control.

• Monitor food quality and maintain high culinary standards.

• Plan and develop menus as per restaurant requirements.

• Introduce new dishes and seasonal specials.

Team Management

• Lead, train, and motivate kitchen staff.

• Prepare staff duty rosters and manage shifts.

• Ensure discipline, grooming, and teamwork within the kitchen.

• Conduct training on food preparation and kitchen hygiene.

Inventory & Cost Control

• Monitor food inventory and kitchen supplies.

• Coordinate with procurement/vendors for raw material quality.

• Minimize food wastage and control kitchen costs.

• Maintain proper stock records and kitchen consumption reports.

Hygiene & Safety

• Ensure kitchen cleanliness and food safety standards.

• Maintain compliance with FSSAI and hygiene regulations.

• Ensure proper storage and handling of food items.

• Monitor equipment maintenance and kitchen safety practices.

Coordination & Customer Satisfaction

• Coordinate with service staff for smooth order execution.

• Handle customer feedback related to food quality.

• Ensure timely preparation and delivery of orders during peak hours.

Required Skills & Qualifications:

• Strong knowledge of food preparation and kitchen management.

• Leadership and team-handling abilities.

• Expertise in menu planning and food costing.

• Knowledge of food safety and hygiene practices.

• Ability to work under pressure in a fast-paced environment.

• Good communication and organizational skills.

Educational Qualification:

• Diploma/Degree in Hotel Management or Culinary Arts preferred.

• Food safety certification is an added advantage.

Experience:

• Minimum 5–8 years of kitchen experience.

• At least 2–3 years experience as Sous Chef or Head Chef preferred.

• It is a Full Time Cook / Chef job for candidates with 5 - 6 years of experience.