for our upcoming restaurant to lead our kitchen team, shape our culinary vision, and maintain the highest standards of food quality and presentation.
Key ResponsibilitiesMenu Development & Quality
Design and update seasonal menus, specials, and signature dishes.
Maintain consistency in taste, presentation, and portion sizes.
Ensure dishes meet the restaurant's brand, culinary style, and cost targets.
Kitchen Leadership
Manage, train, and motivate the kitchen team (chefs, cooks, prep staff).
Create shift schedules and supervise daily kitchen operations.
Foster a positive, professional, and efficient work environment.
Operations & Inventory
Oversee food ordering, stock control, and supplier relationships.
Maintain cost control by managing food costs, wastage, and portioning.
Ensure proper storage and rotation of ingredients (FIFO method).
Food Safety & Hygiene
Enforce kitchen safety protocols and cleanliness standards.
Ensure compliance with all local health regulations and sanitation requirements.
Collaboration
Work closely with restaurant management on menu pricing, promotions, and events.
Coordinate with the service team to ensure smooth order flow and guest satisfaction.
Qualifications
Proven experience as a Head Chef or Senior Sous Chef (minimum 3-5 years).
Strong leadership and team-management skills.
Expertise in [your cuisine type] or willingness to specialize.
Excellent knowledge of kitchen operations, food safety, and cost control.
Creativity, passion for food, and a high level of professionalism.
What We Offer
Competitive salary and performance incentives.
Opportunity to shape the culinary direction of the restaurant.
Supportive work culture and professional growth opportunities.
Meals and other staff benefits.
Job Types: Full-time, Permanent
Pay: ?12,000.00 - ?20,000.00 per month
Benefits:
Leave encashment
Paid time off
Work Location: In person
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