Key Responsibilities

- Lead and manage complete kitchen operations, including pre-opening planning, setup, and launch.

- Develop innovative pure-vegetarian menus featuring Modern European/Continental, Asian, fire/grill, handmade pasta and pizza, and contemporary Indian influences.

- Create signature dishes aligned with COMOHOM’s premium dining concept.

- Prepare standardized recipes, recipe cards, portion guidelines, plating standards, and kitchen SOPs.

- Manage food costing, target food cost of approximately 25–27%, inventory, portion control, and wastage.

- Recruit, train, supervise, and motivate Sous Chefs, CDPs, Commis Chefs, and kitchen helpers.

- Ensure smooth kitchen operations, timely food dispatch, and consistency during high-volume service.

- Coordinate with Purchase and Stores teams for ingredient quality, procurement, and stock management.

- Maintain strict hygiene, sanitation, food safety, and FSSAI compliance.

- Conduct menu trials, staff training, quality checks, and regular kitchen audits.





- Work closely with management to improve menu performance, operational efficiency, and guest satisfaction.

Requirements

- Minimum 7–10 years of experience in skilled restaurant or hotel kitchens, preferably with premium dining or contemporary restaurant brands.

- Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef ready to take independent kitchen leadership.

- Strong expertise in vegetarian cuisine and modern culinary techniques.

- Experience in menu development, recipe standardization, food costing, and kitchen team management.

- Ability to build kitchen systems and teams from the ground up.

- Strong leadership, planning, communication, and problem-solving skills.

- Knowledge of food safety, hygiene, inventory management, and cost control.

- Culinary Arts or Hotel Management qualification preferred.

Pay: ₹20,000.00 - ₹22,000.00 per month

Work Location: In person

📌 Head Chef (Rajkot)
🏢 Coffee Culture
📍 Rajkot