1.

Kitchen

Operations

- Oversee the complete day-to-day kitchen operations.

- Ensure smooth coordination between kitchen, service, purchase, and operations teams.

- Plan daily production based on business requirements and expected sales.

- Ensure timely preparation and dispatch of all food items.

- Monitor kitchen workflow and maintain operational efficiency.

2. Food Quality &

- Consistency

- Maintain consistent taste, presentation, portion size, and quality across all food items.

- Ensure recipes, standard operating procedures, and portion controls are strictly followed.

- Conduct regular quality checks of raw materials, preparation, and finished products.

- Develop and improve recipes and menu items wherever required.

3.

Kitchen Team

Management

- Lead, train, motivate, and supervise the kitchen team.

- Allocate duties and responsibilities based on operational requirements.

- Prepare and monitor kitchen duty rosters and manpower deployment.

- Monitor staff performance, discipline, attendance, grooming, and productivity.

- Identify training requirements and provide on-the-job coaching.

- Support recruitment and evaluation of kitchen staff when required.

4. Food Cost &

- Inventory Control

- Monitor food cost and ensure effective utilization of raw materials.

- Minimize food wastage, pilferage, overproduction, and unnecessary consumption.

- Coordinate with the Purchase and Stores teams for procurement requirements.

- Monitor stock levels and ensure proper FIFO/FEFO practices.

- Verify the quality and quantity of incoming raw materials.





- Maintain proper control over kitchen inventory and equipment.

5. Food Safety &

- Hygiene

- Ensure strict compliance with food safety and hygiene standards.

- Maintain cleanliness and sanitation of the kitchen, equipment, storage areas, and workstations.

- Ensure proper food storage, temperature control, labelling, and expiry monitoring.

- Ensure compliance with FSSAI and company food safety procedures.

- Conduct regular hygiene checks and take corrective action wherever required.

6. Menu Planning &

- Development

- Assist management in menu planning, costing, and new product development.

- Suggest new dishes and seasonal menu items based on customer requirements and business needs.

- Standardize recipes and preparation methods.

- Work closely with management on menu engineering and food cost optimization.

7. Cost Control &

- Productivity

- Monitor kitchen expenses and identify areas for cost reduction.

- Maintain the required food-cost percentage as per company standards.

- Improve kitchen productivity without compromising quality.

- Monitor usage of gas, electricity, water, consumables, and other resources.

8. Compliance &

- Documentation

- Ensure all kitchen checklists, temperature records, cleaning schedules, production sheets, and wastage records are properly maintained.

- Ensure compliance with company SOPs and operational policies.

- Support internal audits and management inspections.

- Take immediate corrective action on operational or hygiene deviations.

Pay: ₹13,961.97 - ₹45,000.00 per month

Advantages

- Food provided

- Provident Fund

Work Location: In person

📌 Head Chef (Chennai)
🏢 Ciclo Cafe Restaurant
📍 Chennai