Location : OCUS Medley Mall, Dwarka Expressway, Gurugram Cuisine : Modern Indian, North Indian, Continental, Bar Food & Live Grill Experience Required : 10-15+ Years Employment Type : Full-Time

About the Role

This is a leadership role requiring both culinary excellence and operational discipline. The Head Chef will be responsible for ensuring consistent food quality, profitability, hygiene compliance, innovation, and guest satisfaction while managing a dynamic kitchen operation serving families, corporate guests, and evening bar clientele.

Key ResponsibilitiesKitchen Leadership & Operations

- Lead and manage all kitchen operations across hot kitchen, cold kitchen, tandoor, continental section, prep kitchen, and service.
- Build, train, mentor, and retain a high-performing kitchen brigade.
- Develop kitchen SOPs and ensure strict adherence by all staff.
- Conduct daily briefings and service planning meetings.
- Maintain discipline, productivity, and qualified standards within the kitchen.
- Ensure smooth coordination between kitchen, bar, service, and management teams.

Menu Development & Innovation

- Design and execute innovative Indian and Continental menus aligned with Sky Route's positioning.
- Develop signature dishes and seasonal menu offerings.
- Create rooftop-friendly sharing plates, bar snacks, grills, kebabs, and premium family dining options.
- Standardize recipes and portion controls for consistency.
- Continuously monitor food trends and competitor offerings.

Food Quality Control

- Ensure every dish leaving the kitchen meets established presentation, taste, and quality standards.
- Conduct regular quality audits of ingredients and finished products.
- Monitor guest feedback and implement corrective actions.
- Maintain consistency during peak service periods.

Food Cost & Profitability Management





- Maintain food cost targets established by management.
- Control wastage, pilferage, over-portioning, and inventory losses.
- Develop recipes with accurate costing and yield calculations.
- Optimize menu mix to improve contribution margins.
- Analyze daily consumption reports and variance reports.
- Work closely with purchasing teams to achieve cost efficiencies.

Inventory & Procurement

- Manage vendor relationships and sourcing of quality ingredients.
- Monitor stock levels and forecast purchasing requirements.
- Conduct regular stock counts and inventory reconciliation.
- Ensure FIFO and proper storage procedures are followed.
- Minimize stock expiry and wastage.

Hygiene & Food Safety

- Ensure compliance with FSSAI regulations and food safety standards.
- Implement HACCP-based food handling procedures.
- Maintain the highest standards of kitchen cleanliness and sanitation.
- Conduct hygiene training for all kitchen staff.
- Ensure readiness for internal and external audits.

New Outlet Launch Responsibilities

- Assist in kitchen planning, equipment selection, and workflow design.
- Participate in recruitment and training of the opening team.
- Develop opening menus, recipes, and kitchen manuals.
- Establish inventory systems and operational controls before launch.
- Lead soft launch and opening operations.
- 10-15+ years of professional culinary experience.
- Minimum 3-5 years as Head Chef,



Executive Chef, or Sous Chef in a premium casual dining restaurant.
- Proven experience managing Indian and Continental cuisine simultaneously.
- Experience in rooftop restaurants, bars, breweries, lounges, or destination dining concepts preferred.
- Previous experience opening or scaling restaurant outlets is highly desirable.
- Strong understanding of both family dining and bar food operations.

Technical Skills

- Advanced knowledge of Indian, North Indian, Tandoor, Continental, and Fusion cuisine.
- Strong recipe development and menu engineering skills.
- Expertise in food costing and kitchen profitability management.
- Understanding of inventory systems and kitchen controls.
- Knowledge of modern plating and presentation techniques.
- Familiarity with kitchen management software and POS systems.

Leadership Competencies

- Strong team management and coaching ability.
- Ability to lead large kitchen teams under pressure.
- Excellent problem-solving and decision-making skills.
- Strong communication and interpersonal skills.
- Commercial mindset with focus on profitability and guest satisfaction.
- Hands-on leadership style with attention to detail.

Performance Metrics (KPIs)

The Head Chef will be evaluated on:

- Food quality and consistency scores
- Food cost percentage achievement
- Kitchen labour cost management
- Guest satisfaction and reviews
- Hygiene audit scores
- Staff retention and training effectiveness
- Inventory variance and wastage control
- Menu performance and profitability
- Speed of service during peak periods

Pay: ₹30,000.00 - ₹40,000.00 per month

Application Question(s):

- What is your current CTC?
- What is your expected CTC?

Work Location: In person

📌 Head Chef - Skyroute Rooftop Restaurant & Bar (Gurugram)
🏢 Skyroute
📍 Gurugram