Key Responsibilities
Lead and manage complete kitchen operations, including pre-opening planning, setup, and launch.
Develop innovative pure-vegetarian menus featuring Up-to-date 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.
Robust 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