Plan, develop, and design innovative menus in line with the restaurant’s concept and standards.
Supervise and coordinate the kitchen team to ensure high-quality food preparation and presentation.
Maintain consistency in taste, portion, and presentation across all dishes.
Manage food costing, inventory, and wastage control to maximize profitability.
Ensure compliance with food safety, hygiene, and sanitation regulations.
Train, mentor, and motivate kitchen staff to improve skills and maintain standards.
Collaborate with purchasing to ensure quality ingredients are sourced at the best value.
Monitor kitchen equipment maintenance and arrange repairs or replacements when necessary.
Handle special requests, dietary restrictions, and guest feedback professionally.
Requirements:
Minimum 5–8 years of culinary experience, with at least 2 years as a Head Chef or Executive Chef.
Expertise in [mention cuisine type – e.g., Indian, Continental, Multi-cuisine, etc.].
Strong leadership, organizational, and time-management skills.
Ability to work under pressure in a fast-paced environment.
Excellent knowledge of food safety standards (FSSAI / HACCP preferred).
Creativity and passion for food with attention to detail.