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 skilled 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 new 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