Head Chef

Job Description

• Lead and manage the culinary team, including sous chefs, line cooks, and kitchen staff, to ensure smooth and efficient kitchen operations.  Develop, plan, and create innovative menus that align with the restaurant's culinary concept, incorporating a blend of Continental and Chinese dishes to cater to diverse customer preferences.
• Ensure the consistent preparation and presentation of all menu items, adhering to established recipes and quality standards.
•  Monitor food costs, portion control, and inventory management to optimize kitchen efficiency and maintain cost-effectiveness.
•  Train and mentor kitchen staff, fostering a culture of continuous learning, growth, and teamwork.
•  Maintain a safe and hygienic kitchen environment in compliance with food safety and sanitation regulations.
• Manage kitchen equipment maintenance and ensure proper functioning by coordinating with the maintenance team.
• Handle food procurement and vendor relationships, ensuring the timely availability of quality ingredients.
•  Provide input for the recruitment and selection of new kitchen staff, conducting interviews as needed.
• Participate in regular meetings with management to discuss operational updates, performance evaluations, and strategic planning

Job Requirements

• A minimum of 10 years of progressively responsible culinary experience, with at least 2 years in a leadership role as a Head Chef or Executive Chef.
• Proven expertise in Continental and Chinese cuisines, demonstrated through successful menu development and execution.
• Experience working in reputable culinary establishments known for their quality and excellence.
• Strong leadership, communication, and interpersonal skills to effectively manage a diverse kitchen team.
• In-depth knowledge of food safety and sanitation standards, with a commitment to maintaining a clean and organized kitchen environment.
•  Creativity and passion for culinary arts, with a keen eye for detail and presentation.
• Ability to thrive in a fast-paced, high-pressure environment while ensuring consistent food quality.
• Strong organizational and problem-solving skills, with the ability to make sound decisions under pressure.
•  Familiarity with kitchen equipment operation, maintenance, and safety protocols.
• Flexibility in working hours, including evenings, weekends, and holidays as required.
• Culinary degree or relevant certification is a plus, but equivalent work experience will be considered.

Special Information

• Interested candidates are highly encouraged to send their resumes to  anu.wagle@froxjob.com or do call at 9801084259