Core Responsibilities

- Kitchen Operations: Direct and coordinate food preparation, service flow, and plating standards.

- Menu Development: Design current dishes, craft seasonal specials, and set recipe specifications.

- Staff Management: Hire, train, schedule, mentor, and evaluate kitchen and back-of-house staff.

- Cost &
- Budget Control:

Manage food and labour costs, control waste, monitor inventory, and stay within financial targets.

- Vendor &

- Supply Management:

Order stock, build relationships with suppliers, and inspect delivered goods.

- Hygiene &

- Safety:

Enforce local health, sanitation, and food safety regulations.

*

Key Skills &

- Requirements

- Experience: Typically, 3 to 5+ years of progressive experience in commercial kitchens,



often stepping up from Sous Chef or Chef de Patrie roles.

- Culinary Knowledge: Deep mastery of cooking techniques, flavour profiles, and kitchen equipment.

- Leadership: Strong communication, calm demeanour under pressure, and the ability to motivate a team.

- Education: Culinary arts degree, diploma, or relevant trade certificate is preferred by many establishments.

- Technical Skills: Proficiency with POS systems, inventory software, and basic office tools.

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits

- Food provided

- Paid sick time

- Paid time off

Work Location: In person

📌 Head Chef (Kolkata)
🏢 S B AGRI INDUSTRIES
📍 Kolkata