Job Description
Head Chef – CurrynamaCompany: Seven Seas Kitchens Brand: Currynama Position: Head Chef – Multi-Outlet Operations

Job Type
Full-Time Work

Location:
Head Office at Seven Seas Hotel, Rohini, Delhi, with operational responsibility across all Currynama outlets in Rohini, Lawrence Road, Gurgaon, and Noida. About Seven Seas Kitchens & CurrynamaSeven Seas Kitchens is committed to delivering quality food, consistent flavours, and exceptional dining experiences through its diverse culinary brands. Currynama, a brand under Seven Seas Kitchens, focuses on serving flavourful, high-quality Indian cuisine with an emphasis on authentic taste, consistency, and customer satisfaction. With four outlets located in Rohini, Lawrence Road, Gurgaon, and Noida, Currynama is looking for an experienced and dynamic Head Chef to lead its culinary operations across all locations. The role will be based at the head office at Seven Seas Hotel, Rohini, with regular visits to all four outlets to ensure operational excellence, standardisation, food quality, and team performance. Role OverviewThe Head Chef will be responsible for overseeing and managing the complete kitchen operations of all four Currynama outlets. The role requires strong expertise in Indian cuisine, multi-outlet kitchen management, menu standardisation, team leadership, food cost control, and quality assurance. The ideal candidate will ensure that every Currynama outlet delivers consistent taste, presentation, portion sizes, hygiene, and service standards while maintaining operational efficiency and profitability. The Head Chef will work closely with outlet managers, operations, procurement,



and senior management to develop menus, optimise kitchen processes, train culinary teams, and support the brand’s growth.

Key Responsibilities
1. Multi-Outlet Kitchen Operations
• Oversee the day-to-day culinary operations of all four Currynama outlets in Rohini, Lawrence Road, Gurgaon, and Noida.
• Conduct regular outlet visits and kitchen inspections to monitor food quality, preparation standards, cleanliness, and operational efficiency.
• Ensure consistent recipes, taste profiles, portion sizes, presentation, and cooking techniques across all locations.
• Establish standard operating procedures (SOPs) for food preparation, storage, cooking, plating, and kitchen closing activities.
• Coordinate with outlet managers to ensure smooth kitchen operations during peak hours and high-volume service periods. 2. Menu Development & Standardisation
• Develop, review, and improve Currynama’s menu in line with customer preferences, market trends, and brand positioning.
• Standardise recipes, ingredient specifications, portion sizes, and preparation methods across all outlets.
• Introduce new dishes, seasonal specials, and innovative Indian cuisine offerings while maintaining the brand’s core identity.




• Conduct recipe trials, tasting sessions, and food quality evaluations before introducing current menu items.
• Ensure consistency in taste and presentation for dine-in, takeaway, and delivery orders, wherever applicable. 3. Culinary Team Leadership & Training
• Lead, supervise, and mentor chefs, cooks, kitchen supervisors, and other kitchen personnel across all outlets.
• Develop training programmes covering recipes, cooking techniques, hygiene, food safety, portion control, and kitchen discipline.
• Establish clear performance expectations and monitor productivity, attendance, discipline, and skill development.
• Support recruitment, onboarding, and assessment of kitchen staff in coordination with HR and operations.
• Build a strong culture of accountability, teamwork, consistency, and continuous improvement. 4. Food Cost Control & Inventory Management
• Monitor food costs, consumption patterns, wastage, and kitchen profitability across all four outlets.
• Implement portion-control systems, standard recipes, yield management, and waste-reduction practices.
• Coordinate with procurement and suppliers to ensure the availability of fresh, quality ingredients at competitive prices.
• Monitor stock levels, storage practices, expiry dates, and inventory movement in coordination with outlet teams.
• Conduct periodic stock audits and investigate variances, excess consumption, and unexplained wastage.
• Contribute to food cost budgeting and take corrective action to achieve agreed financial targets. •

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