Head Chef

Department: Kitchen Operations

Position: Head Chef

Reports To: Operations Manager / Management

Job Summary

The Head Chef will be responsible for managing daily kitchen operations, maintaining food quality and hygiene, controlling food costs, developing menus, and leading the kitchen team to ensure smooth café operations.

Key Roles & Responsibilities

• Manage daily kitchen operations and food preparation.
• Maintain food quality, taste, presentation, and consistency.
• Plan menus, standardize recipes, and control portion sizes.
• Manage kitchen staff, duty schedules, and team training.
• Monitor inventory, food costs, and minimize wastage.
• Ensure kitchen hygiene and compliance with FSSAI standards.
• Coordinate with the purchase, store, and service teams.
• Maintain kitchen records and ensure timely order preparation.
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Qualifications & Experience

• 5–8 years of experience in café or restaurant kitchen operations.
• Strong knowledge of food costing, inventory, hygiene, and team management.
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Key Skills

• Leadership and team management.
• Culinary expertise and menu planning.
• Food cost control and inventory management.
• Time management and problem-solving.
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Note: Roles and responsibilities are indicative and may change as per business requirements.