Head Chef –

Position: Head Chef

Department: Kitchen / Culinary Operations

Reports To: Restaurant General Manager / Operations Head

Location: Restaurant / Outlet

Job Purpose The Head Chef is responsible for the overall kitchen operations, ensuring consistent food quality, hygiene, food cost control, team productivity, and compliance with company SOPs/BOPs. The role requires strong leadership, planning, training, manpower management, and operational expertise across all kitchen sections.

Key Responsibilities

1. Kitchen Operations

· Take complete responsibility for day-to-day kitchen operations. · Have strong working knowledge of all kitchen sections and ensure smooth coordination between them.

· Ensure food is prepared and served as per company standards, approved recipes, and presentation guidelines.

· Plan and supervise mise en place and daily production.

· Conduct regular food tasting to maintain consistency in taste and quality.

· Ensure all kitchen SOPs/BOPs are followed consistently.

· Maintain smooth coordination between all kitchen sections during service.

1. Menu & Food Planning

· Plan menus for buffets, ODCs, events, and other special requirements. · Prepare production plans based on business volumes and expected covers.

· Ensure proper food ordering and availability of required ingredients.

· Monitor production quantities and adjust them according to business requirements.

· Minimize food wastage through effective planning and portion control.

1. Manpower Planning & Management

· Prepare daily/weekly manpower rosters and section-wise deployment plans. · Ensure optimum utilization of manpower across all kitchen sections.

· Monitor attendance, productivity, discipline, grooming, and performance of kitchen staff.

· Ensure adequate manpower availability during peak hours, weekends, events, and special functions.

· Identify manpower gaps and communicate requirements to management.

1. Food Cost & Inventory Control

· Monitor and control food cost as per company targets. · Ensure proper portion control and minimize food wastage.





· Monitor inventory levels and coordinate timely food ordering.

· Verify and approve Store Requisition Sheets.

· Ensure proper storage, FIFO/FEFO practices, and stock rotation.

· Identify and control pilferage, overproduction, and unnecessary consumption.

· Monitor daily wastage and take corrective action wherever required.

1. Quality, Hygiene & HACCP

· Ensure compliance with HACCP, food safety, hygiene, and sanitation standards. · Conduct regular checks of food quality, storage temperatures, cleanliness, and personal hygiene.

· Ensure proper handling, storage, preparation, and serving of food.

· Supervise pest-control activities and ensure corrective actions are implemented.

· Ensure all required food safety and hygiene documentation is maintained properly.

· Immediately address any hygiene or food-safety deviations.

1. Training & Team Development

· Train kitchen team members on recipes, cooking techniques, hygiene, SOPs, BOPs, and safety standards. · Conduct regular on-the-job training and skill assessments.

· Develop CDPs and other kitchen team members for higher responsibilities.

· Identify training needs and conduct refresher training wherever required.

· Ensure all team members understand and follow company standards and procedures.

1. Equipment & Maintenance

· Ensure proper operation, cleaning, and maintenance of all kitchen equipment. · Conduct regular checks of kitchen equipment and infrastructure.

· Report equipment breakdowns and coordinate with the Maintenance team for timely repairs.

· Ensure kitchen equipment is used safely and efficiently.

· Minimize equipment damage through proper handling and staff training.

1. SOP & Process Compliance

· Ensure complete knowledge and implementation of all kitchen SOPs/BOPs.



· Ensure the Cancelled KOT SOP is strictly followed.

· Monitor compliance with portioning, recipe, production, wastage, and hygiene procedures.

· Conduct regular kitchen audits/checks and take corrective action wherever required.

· Ensure proper documentation and reporting of kitchen operations.

1. Guest & Operational Support

· Handle guest food-related concerns professionally and promptly. · Coordinate closely with the Service team to ensure smooth and timely food service.

· Support management during VIP visits, events, ODCs, buffets, and high-volume operations.

· Maintain solid communication with the Restaurant Manager and Operations team.

· Ensure special food requirements and guest requests are managed appropriately.

· Take immediate corrective action in case of food quality or service-related issues.

Key Performance Areas (KPIs)

· Food quality and consistency

· Food cost and wastage control

· Inventory accuracy and stock management

· Kitchen hygiene and HACCP compliance

· Guest satisfaction

· Manpower productivity and roster efficiency

· SOP/BOP compliance

· Training and development of the kitchen team

· Timely food preparation and service

· Equipment upkeep and kitchen maintenance

· Reduction in food wastage and operational losses

Essential Skills & Competencies

· Strong knowledge of all kitchen sections and operations

· Solid leadership and team-management skills

· Food cost and inventory management

· Menu and production planning

· Knowledge of HACCP and food safety standards

· Robust understanding of SOPs/BOPs

· Training and team-development ability

· Excellent problem-solving and decision-making skills

· Guest-handling and communication skills

· Strong coordination with Operations, Service, Purchase, and Store teams

· Ability to work effectively under pressure and during high-volume operations

· Strong discipline, ownership, and attention to detail

Pay: ₹50,000.00 - ₹80,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Head Chef (Shivajinagar)
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