Key Responsibilities

- Lead, supervise, and motivate the entire culinary team, including Sous Chefs, Chef de Parties, Commis Chefs, and kitchen stewards.
- Plan, develop, and update menus in line with the restaurant or hotel's concept, guest preferences, and current culinary trends.
- Ensure consistent quality, taste, presentation, portion size, and freshness of all food.
- Establish and maintain standardized recipes, preparation methods, and presentation standards.
- Monitor food costs, portion control, wastage, and overall kitchen profitability.
- Prepare food budgets and work closely with management to achieve financial targets.
- Manage purchasing, receiving, storage, and inventory of food and kitchen supplies.
- Coordinate with suppliers and ensure that ingredients meet required quality standards.
- Maintain high standards of food safety, sanitation, hygiene, and HACCP procedures.
- Ensure compliance with all applicable health, safety, and food regulations.
- Plan kitchen staffing, duty schedules, leave schedules, and manpower requirements.
- Train and develop kitchen employees through regular coaching, demonstrations, and performance evaluations.
- Maintain discipline, teamwork, and professional standards within the kitchen.
- Coordinate with the Restaurant Manager, F&B; Manager, Banquet Team,



and other departments for smooth operations.
- Plan and execute food requirements for banquets, events, special functions, and VIP guests.
- Introduce recent dishes and seasonal menus while maintaining the restaurant's culinary identity.
- Monitor kitchen equipment and coordinate maintenance or replacement when required.
- Minimize food wastage through effective production planning, storage, and portion control.
- Conduct regular kitchen inspections to ensure cleanliness, organization, and operational efficiency.
- Handle guest feedback related to food quality and take appropriate corrective action.
- Stay updated on culinary trends, new ingredients, techniques, and industry standards.
- Ensure proper documentation of recipes, food costs, inventories, cleaning schedules, and other kitchen records.

Key Skills

- Leadership and team management
- Menu planning and development
- Food costing and budget management
- Inventory and purchasing control
- Food safety and hygiene
- Creativity and culinary innovation
- Time management and organization
- Staff training and development
- Communication and interpersonal skills
- Problem-solving and decision-making
- Ability to work under pressure
- Attention to detail

📌 Head Chef/ Sous Chef (Ahmedabad)
🏢 Appetite Oasis Restaurants
📍 Ahmedabad