The Chief Chef is responsible for leading all kitchen operations, ensuring the preparation and presentation of high-quality food while maintaining food safety, hygiene, and cost control. The role involves menu planning, staff management, inventory control, and delivering an exceptional dining experience.

Key Responsibilities

- Plan, design, and update menus based on customer preferences and seasonal ingredients.
- Supervise and coordinate all kitchen staff.
- Ensure food is prepared and presented according to established quality standards.
- Maintain high standards of food hygiene and kitchen sanitation.
- Monitor food costs, portion control, and minimize wastage.
- Manage purchasing, inventory, and stock rotation.
- Train, mentor, and evaluate kitchen employees.
- Develop standard recipes and ensure consistency in food quality.
- Coordinate with procurement and suppliers for timely availability of ingredients.
- Ensure compliance with health, safety, and food regulations.
- Handle customer feedback related to food quality and implement improvements.
- Prepare kitchen schedules and allocate duties effectively.
- Monitor kitchen equipment and coordinate maintenance when required.
- Collaborate with management on promotions, special events, and current menu launches.

Required Qualifications

- Diploma or Degree in Culinary Arts, Hotel Management, or a related field.




- 8–15 years of culinary experience, including at least 3–5 years in a leadership role.
- Certification in Food Safety/HACCP is preferred.
- Experience in multi-cuisine or specialty cuisine (depending on the establishment).

Required Skills

- Strong culinary expertise
- Leadership and team management
- Menu planning and recipe development
- Cost control and budgeting
- Inventory management
- Knowledge of food safety and hygiene standards
- Time management and organizational skills
- Problem-solving and decision-making
- Excellent communication skills
- Ability to work under pressure

Key Performance Indicators (KPIs)

- Food quality and consistency
- Customer satisfaction ratings
- Food cost percentage
- Kitchen hygiene audit scores
- Staff productivity and retention
- Inventory accuracy and wastage reduction
- Timely service during peak hours

Working Conditions

- Flexible shifts, including weekends and holidays.
- Standing for extended periods.
- Working in a fast-paced kitchen environment.
- Ability to lift and move kitchen supplies when required.

Salary

As per company standards and candidate experience.

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits:

- Health insurance
- Life insurance
- Provident Fund

Work Location: In person

📌 Head Chef (India)
🏢 Madhampatty Ventures Private
📍 India