Roles and Responsibilities – Head Chef The Head Chef will be responsible for leading and managing the entire kitchen operations, ensuring consistent food quality, presentation, hygiene, and timely service. Key responsibilities include:

- Menu Creation & Costing: Develop recent menus, introduce innovative dishes, calculate food costs, maintain portion control, and ensure menu profitability.
- Wedding & Corporate Events: Plan and design customised menus for weddings, corporate events, and other functions in coordination with the Sales Team and clients, ensuring the menu meets client expectations and budget requirements.
- Event Execution: Ensure flawless execution of event menus, with every dish prepared to the required standards and served on time, every time.
- Kitchen Leadership: Take complete ownership of kitchen operations, lead by example, guide the team, delegate responsibilities, and maintain discipline and accountability.
- Food Quality & Accountability: Take full responsibility for all food leaving the kitchen, ensuring consistency in taste, quality, presentation, portion size, and timely delivery.
- Team Management: Prepare duty rosters, manage staff attendance and shifts, allocate duties, monitor performance, and ensure adequate staffing for daily operations and special events.
- Cost Control & Waste Management:



Minimise food wastage, pilferage, and unnecessary consumption, with strict monitoring of inventory, especially during weddings and large-scale events.
- Planning & Coordination: Ensure proper forecasting of raw materials, timely requisition of ingredients, coordination with the Purchase Team, and efficient kitchen preparation for daily service and events.
- Hygiene & Safety: Maintain high standards of kitchen hygiene, food safety, cleanliness, equipment maintenance, and compliance with company policies.
- Training & Development: Train and mentor kitchen staff, improve their skills, maintain standard recipes and procedures, and build a reliable, performance-driven team.
- Operational Efficiency: Monitor food costs, control kitchen expenses, maintain inventory accountability, and work towards improving guest satisfaction and overall profitability.

The Head Chef is expected to demonstrate strong leadership, ownership, planning, and execution, ensuring that the kitchen consistently delivers high-quality food, cost efficiency, and exceptional guest experiences. Call/ Whatsapp CV : (phone hidden)

[email protected]

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits

- Food provided
- Provident Fund

Work Location: In person

📌 Executive Head Chef (Vagator)
🏢 Mosha Entertainment Media( MISU Restaurant u0026 Bar)/ Blu Resorts ( Group
📍 Vagator