Job Description

Overview:

We are seeking a talented and passionate Head Chef to lead and manage the kitchen operations across five distinct and exciting restaurant brands: Metkut, Kath N Ghat, Baba Pav Bhaji & Multicuisine Restaurant, Jolly De Parathe, Koka Cafe & Bar and Estrella The Resort - Karjat. The ideal candidate will be a seasoned culinary leader with experience in managing diverse food offerings and ensuring high-quality, innovative dishes.

This is an exciting opportunity to showcase your culinary expertise, leadership, and organizational skills while overseeing the day-to-day operations of multiple kitchens.

Roles & Responsibilities

1. Menu Planning and Designing

a. Innovate New Dishes: Regularly introduce new dishes to keep the menu exciting. This requires creativity and experimentation with flavors, textures, and presentation. It also involves understanding customer preferences and current food trends to offer fresh and innovative options.

b. Develop and update menus based on seasonal ingredients, food trends, customer preferences, and market demands.

c. Regular customer feedback to ensure offerings are attractive and relevant. Consider creating themed or limited-time menu items to keep the dining experience fresh and engaging.

2. Adhere to Food Safety Regulation

a. Food Safety Regulations: Stay up to date with local food safety regulations and ensure the kitchen meets or exceeds these requirements.

b. Ensure proper food storage, temperature control, allergen management, and preventing cross-contamination.

3. Hire and Train Cooking Staff

a. Recruit & Train: Oversee the recruitment of kitchen staff, ensuring the hiring of skilled and reliable individuals. Provide ongoing training to develop their culinary skills, safety practices, and teamwork

b. Train & Guide Staff: Provide ongoing mentoring and coaching to kitchen staff, helping them improve their cooking techniques, efficiency, and professionalism. Encourage team collaboration and create a positive working environment.

c. Enhance Performance: Regularly assess the strengths and areas for improvement in your team members and offer opportunities for growth, whether through additional training, promotions, or new responsibilities.

4. Monitor Food Inventory and Order Items

a. Manage Stock Levels: Maintain optimal stock levels to avoid shortages or overstocking. This requires effective forecasting based on usage patterns, expected customer volume, and menu changes.

b. Vendor Relationships: Build and maintain strong relationships with suppliers to ensure timely deliveries, negotiate better prices, and ensure high-quality ingredients.

5. Quality Control

a. Taste Tests: Conduct regular taste tests to ensure that all dishes meet the desired flavor and presentation standards. If necessary, adjust recipes or techniques based on feedback from customers or staff.

b. Implement Feedback: Act on customer feedback--whether it's positive or constructive--to refine dishes and processes. This shows attentiveness to customer preferences and commitment to continuous improvement.

6. Ensure Cleanliness and Hygiene

a. Hygiene Standards: Establish and enforce strict cleanliness standards throughout the kitchen. This includes maintaining clean cooking surfaces, equipment, and storage areas, and ensuring that staff adhere to proper handwashing techniques and safe food handling.

7. Maintain Food Cost

a. Monitor Food Costs: Keep track of food expenditure and adjust purchasing decisions to stay within budget. Work closely with suppliers to control costs and adjust portion sizes or menu pricing when necessary.

b. Adjust Pricing/Portions: Regularly review and adjust menu prices to reflect market conditions, food costs, and competitor pricing. Evaluate portion sizes to reduce waste and maintain profitability without compromising on quality.

c. Manage Kitchen Expenses: Oversee other kitchen-related expenses, including equipment, utilities, and staff wages, ensuring all costs align with the restaurant's financial goals

8. Manager Kitchen Staff

a. Scheduling: Develop efficient staff schedules based on restaurant traffic, ensuring that shifts are properly staffed to meet operational needs.

b. Anticipate peak hours and special events to adjust schedules accordingly.

9. Stay Upto date on culinary trends

a. It's necessary to be aware of food trends and what's popular in the culinary world.

b. Tailoring menu to suit.

10. Event Planning

a. Plan and Execute Special Events: Take responsibility for the menu and food operations during special events, such as private parties, corporate gatherings, or holiday functions. This includes planning customized menus, organizing the kitchen staff, and ensuring smooth service.

b. Tailor Offerings: Create special event menus or packages that align with the theme or requirements of the event while ensuring that the experience remains in line with the restaurant's brand.

Job Types: Full-time, Permanent

Pay: ₹15,086.87 - ₹45,000.00 per month

Work Location: In person