Head Chef Roles and Responsibilities

- Lead and manage the complete kitchen operations, including food preparation, production, cooking, plating, and dispatch.
- Plan menus, recipes, food products, and daily production schedules according to business requirements.
- Develop and standardize recipes, portion sizes, cooking methods, presentation standards, and product specifications.
- Supervise, train, and guide chefs, cooks, kitchen assistants, and other food-production staff.
- Allocate daily duties and ensure adequate staffing for smooth kitchen operations.
- Maintain consistent taste, quality, texture, appearance, and portion control across all products.
- Monitor the availability, quality, and proper storage of raw materials, ingredients, packaging materials, and finished products.
- Coordinate with the procurement team to identify ingredient requirements and minimize wastage.
- Control food costs, labour costs, inventory usage, yield, wastage, and production efficiency.
- Ensure compliance with food safety, hygiene, sanitation, and personal cleanliness standards as per FSSAI and company requirements.
- Maintain proper records for cooking temperatures, cleaning schedules, stock usage, batch production, and quality checks.
- Implement FIFO and FEFO systems for inventory and ingredient management.
- Inspect incoming raw materials and reject ingredients that do not meet quality standards.
- Coordinate with quality control, production, packaging, purchase, sales, and management teams.
- Ensure timely completion of daily orders, catering requirements, bulk production,



and special events.
- Identify and resolve issues related to food quality, production delays, equipment, manpower, and customer feedback.
- Conduct regular kitchen inspections and ensure proper cleaning and maintenance of work areas and equipment.
- Handle kitchen equipment safely and coordinate preventive maintenance and repairs when required.
- Research current ingredients, cooking techniques, recipes, food trends, and product-development opportunities.
- Assist in developing new dishes, ready-to-eat products, sauces, snacks, bakery items, or other food products.
- Conduct trials, sensory evaluations, shelf-life assessments, and product improvements where required.
- Ensure proper labelling, batch identification, allergen control, storage conditions, and dispatch procedures.
- Maintain discipline, teamwork, professional conduct, and a positive work culture within the kitchen.
- Prepare daily production reports and provide updates on inventory, wastage, quality, manpower, and operational performance.
- Ensure that all kitchen activities comply with company policies, statutory requirements, and occupational safety standards.

Key Skills Kitchen Operations Management, Menu Planning, Recipe Development, Food Production, Food Cost Control, Inventory Management, Team Leadership, Staff Training, Quality Control, Food Safety, Hygiene and Sanitation, FSSAI Compliance, Portion Control, Cost Reduction, Product Development, Bulk Cooking, Catering Operations, and Kitchen Equipment Handling.

📌 Head Chef (Bengaluru)
🏢 Dhatuorganics
📍 Bengaluru