Reporting to: General Manager / Founder Director
Location: The House of MG, Ahmedabad

Role purpose

To take complete responsibility for kitchen operations across HMG's food outlets, ensuring authenticity, consistency, food cost control, hygiene, innovation and efficient production, while preserving the distinctive character of HMG's food.

Key responsibilities

- Lead kitchen operations for Agashiye, The Green House, Pol Kholi/Nanu, Garden Cafe and banquet/event requirements.
- Protect and continuously improve the quality and authenticity of Gujarati food, particularly Agashiye.
- Personally taste and inspect food every day; this is a hands-on kitchen position, not an administrative chef.
- Standardise recipes, portion sizes, yields, plating and production methods.
- Maintain food cost outlet-wise and investigate abnormal variance immediately.
- Work with stores on minimum stock, par stock, auto-indent, dead-stock reconciliation and wastage control.
- Ensure consistency between purchase quantity, store issue, production and actual sales.
- Develop seasonal menus and improve Continental, South Indian, breakfast and café offerings where required.
- Train cooks rather than becoming dependent on individual employees for particular recipes.
- Maintain HACCP/FSSAI-level hygiene, storage, temperature and cleaning discipline.




- Develop second-line kitchen leadership and succession.
- Work closely with Purchase and Stores on quality specifications rather than merely accepting what is supplied.
- Handle high-volume functions without compromising regular restaurant operations.

Measurable KRAs

Food quality & guest ratings – 30%
Food cost and wastage – 25%
Hygiene/audit scores – 15%
Recipe/portion standardisation – 10%
Team training & productivity – 10%
Menu development/innovation – 10%

Candidate

Ideally 8–15 years' experience with solid exposure to Indian regional cuisine. Gujarati cuisine experience is highly desirable. Must be comfortable with technology, costing and data—not simply cooking.

Important: Avoid candidates whose experience is entirely in large branded hotels where purchasing, costing, HR, engineering and stewarding are handled by large independent departments.

Package:

₹10–13 lakh fixed + up to ₹2 lakh annual performance incentive, primarily tied to food cost, guest ratings, hygiene and wastage.

Alternate Email Id to send CVs is : [email protected]

Pay: ₹1,000,000.00 - ₹1,300,000.00 per year

Benefits:

- Food provided
- Provident Fund

Work Location: In person

📌 Sous Chef (India)
🏢 The House of MG
📍 India