Head Chef

The Head Chef (North-Indian Cuisine) will be responsible for the creation, preparation and presentation of food items on the menu of the restaurant.

Main duties include:

• Design and create new menu items for approval of owner/management.
• Ordering ingredients and supplies for the restaurant
• Maintain inventory of usable ingredients and supplies
• Management of kitchen staff/helpers in efficient production of menu items
• Assist in hiring and training new kitchen staff to assist in the production of goods.
• Lead and manage all kitchen operations including food preparation, cooking, and plating.
• Design innovative, seasonal, and cost-effective menus in line with brand standards and customer expectations.
• Supervise, train, and motivate kitchen staff to ensure a productive and disciplined working environment.
• Monitor and control food cost, portion sizes, inventory, and wastage.
• Ensure strict adherence to food hygiene, safety, and sanitation standards.
• Collaborate with suppliers and manage inventory to maintain ingredient quality and availability.
• Implement effective kitchen scheduling to ensure smooth operations during peak and off-peak hours.
• Conduct regular performance reviews and provide constructive feedback to staff.
• Coordinate with front-of-house teams to ensure seamless service and customer satisfaction.
• Stay up to date with culinary trends and industry innovations.
• Design and improve the menu according to market needs.
• Oversee a team of junior cooks and other staff members as necessary.
• Provide personal attention to guests and take feedback as need be.
• Maintain up to date knowledge about the latest food trends and ingredients.
• Train team members, evaluate and develop plans for budgeting.
• Monitor stocks of food ingredients and make appropriate orders within budget.
• Maintain the quality of material and condition of equipment and devices used for cooking.
• Carry out administrative duties to maintain an efficient and clean workspace.
• Identify staffing needs and help recruit and train personnel.

CANDIDATE REQUIREMENTS

• Proven experience as a Head Chef or Executive Chef (minimum 5 years).
• Bachelor education plus culinary degree or equivalent professional certification.
• Strong leadership, organizational, and time-management skills.
• Creative flair with a passion for food and hospitality.
• In-depth knowledge of food safety and sanitation standards (HACCP certification preferred).
• Excellent communication and team management abilities.
• Ability to work under pressure and adapt to a fast-paced environment.
• Experience with budgeting, inventory management, and cost control.