Job Description

Cafe Culture

Position: Head Chef

Department: Kitchen Operations

Location: Cafe Culture

Reporting To: Operations Manager / Director

Job Summary

The Head Chef oversees the complete kitchen operations of Cafe Culture, ensuring high-quality food preparation, menu execution, hygiene compliance, and efficient team management. This role is responsible for maintaining consistency in taste, quality, plating standards, and driving culinary excellence aligned with Cafe Culture's brand.

Key Responsibilities

1. Kitchen Operations Management

Supervise daily food preparation, cooking, and presentation. Ensure timely and consistent delivery of all cafe menu items. Maintain high standards of taste, quality, freshness, and hygiene. Monitor portion control and minimize wastage.

2. Menu Development & Quality Control

Assist in developing and modifying menu items based on seasonal availability and customer preferences. Conduct regular tasting sessions to maintain food quality. Ensure accurate recipe adherence and standard operating procedures (SOPs).

3. Staff Supervision & Training

Manage and train kitchen staff including cooks, commis, and helpers. Create duty rosters and assign tasks effectively. Conduct regular training sessions on hygiene, safety, and new recipes.

4. Inventory & Cost Management

Monitor stock levels of raw materials and consumables. Ensure efficient inventory control to prevent shortages or excess stock. Work with the procurement team for timely ordering. Prevent pilferage, control food cost, and ensure expense discipline.

5. Hygiene & Safety Compliance

Maintain kitchen cleanliness as per FSSAI standards. Oversee food handling safety, sanitation practices, and equipment maintenance. Ensure staff follow grooming and kitchen safety protocols.

6. Coordination & Communication

Coordinate closely with service staff to ensure smooth order flow. Communicate daily specials, menu changes, or stock shortages. Attend operations meetings and provide kitchen updates.

Key Skills & Competencies

Strong culinary skills and knowledge of cafe-style cuisine Leadership & team management Recipe standardization and cost control Time management and multitasking Creativity and menu innovation Strong knowledge of hygiene, safety, and quality norms

Qualifications & Experience

Degree/Diploma in Culinary Arts / Hotel Management 5-8 years of kitchen experience; minimum 2 years as Sous Chef or Head Chef Experience in cafes, casual dining, or multi-cuisine kitchens preferred

Working Conditions

Fast-paced kitchen environment Shift-based work including weekends and holidays High heat, equipment use, and time-sensitive operations.
Job Types: Full-time, Permanent

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits:

* Paid sick time