Company Description AutoVeer is a diversified business group with operations in automobiles, hospitality, and Indian handicrafts, offering candidates exposure to multiple customer-centric industries. As an authorized partner for leading automobile brands, the group is known for reliability and service excellence through its network of showrooms and workshops. AutoVeer’s hospitality vertical focuses on premium guest experiences, emphasizing quality, consistency, and innovation.

The company also promotes authentic handcrafted products, supporting traditional craftsmanship while meeting contemporary market expectations. Team members join a culture built on trust, innovation, and long-term customer relationships.

Role Description The Head Chef is a full-time, on-site role based in New Delhi, responsible for leading all culinary operations within AutoVeer’s hospitality business. This role oversees menu planning, recipe development, and food presentation to ensure high-quality, consistent, and innovative dining experiences.

The Head

Chef manages kitchen staff, organizes workstations, and supervises daily food preparation, cooking, and plating in line with safety and hygiene standards. The role includes monitoring inventory, controlling food costs, coordinating with suppliers, and maintaining compliance with local health regulations.

The Head





Chef collaborates with management on seasonal menus, special events, and guest feedback, while fostering a positive, inclusive, and efficient kitchen environment.

Qualifications

- Strong culinary expertise, including menu planning, recipe development, and knowledge of Indian and international cuisines.
- Experience in kitchen operations, covering food preparation, cooking techniques, portion control, and plating standards.
- Leadership and team management skills to supervise, train, and motivate kitchen staff in a fast-paced environment.
- Proficiency in food safety, sanitation, and regulatory compliance within commercial kitchen settings.
- Ability to manage inventory, supplier coordination, and food cost control, with basic understanding of kitchen budgeting.
- Effective communication and collaboration skills for working with hospitality management, service teams, and vendors.
- Prior experience as a Head Chef or Senior Sous Chef in a hotel, restaurant, or hospitality group.
- Culinary degree, diploma, or formal training from a recognized institute is preferred.
- Flexibility to work shifts, weekends, and holidays as required by hospitality operations.
- Commitment to inclusive teamwork, guest satisfaction, and continuous improvement in culinary standards.

📌 Head Chef (New Delhi)
🏢 Autoveer
📍 New Delhi