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: Robust 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

Perks
Food provided
Paid sick time
Paid time off

Work Location: In person

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