Experience: 5+ Years

Role Overview

We are seeking a highly skilled Head Chef – Multi-Cuisine to lead end-to-end kitchen operations, drive culinary excellence, and maintain the highest standards of food quality, hygiene, and regulatory compliance.

Key Responsibilities

Culinary Operations & Quality Control

- Design, develop, and execute multi-cuisine menus aligned with brand positioning and guest preferences
- Ensure consistency in taste, presentation, portioning, and plating standards
- Oversee food preparation, cooking methods, storage, and handling procedures
- Plan daily production, control wastage, and optimize kitchen efficiency
- Introduce seasonal menus and special offerings to enhance guest experience

Kitchen Leadership & Team Management

- Lead, supervise, and mentor kitchen staff for smooth day-to-day operations
- Manage duty rosters, shift scheduling, and staffing levels
- Build a high-performance team through structured training and cross-skilling
- Promote a culture of professionalism, accountability, and teamwork

Food Safety, Hygiene & Compliance

- Ensure strict adherence to food safety, hygiene, and sanitation standards
- Maintain full compliance with FSSAI regulations and statutory norms
- Conduct regular hygiene checks and internal audits
- Implement safety protocols and handle incident reporting

Cost Control & Inventory Management

- Monitor food cost, inventory levels, and stock movement




- Reduce wastage and ensure efficient raw material utilization
- Coordinate with vendors and procurement teams for quality sourcing
- Support budgeting and cost-control initiatives

Guest Experience & Service Excellence

· Interact with guests to understand preferences and gather feedback

· Address guest feedback, special requests, and dietary requirements

· Collaborate with service teams to ensure a seamless dining experience

Training & People Development

- Train kitchen staff on recipes, hygiene standards, and presentation
- Support hiring, onboarding, and performance evaluations
- Mentor team members for skill enhancement and career progression

Requirements

- Minimum 5+ years of experience as an Executive Chef or Senior Sous Chef
- Expertise in Indian, Continental, and international cuisines
- Strong knowledge of and compliance with FSSAI food safety regulations
- Proven leadership and kitchen operations management skills
- Ability to perform effectively in a fast-paced hospitality environment

What We Offer

- Competitive salary aligned with industry standards
- Leadership role with growth opportunities
- Professional and supportive work environment

Job Types: Full-time, Permanent

Pay: ₹45,000.00 - ₹60,000.00 per month

Benefits:

- Adaptable schedule
- Food provided

Work Location: In person

📌 Head Chef (Ludhiana)
🏢 Studio Mastaani
📍 Ludhiana