Job Description

Position Title: Head Chef (Continental)

Location: Karkardooma and Noida sec -75

Job Summary:

As a Head Chef, you will lead, mentor, and manage our culinary team, ensuring high standards of food quality, presentation, and compliance with health and safety regulations. You will be responsible for creating kitchen crew schedules, managing food costs and inventory, and maintaining exemplary food hygiene practices. This role demands a dynamic leader who can drive the kitchen team to deliver exceptional dining experiences.

Key Responsibilities:

Leadership and Management:

• Lead, mentor, and manage the culinary team to foster a positive and productive work environment.
• Manage and work closely with other chefs of all levels to ensure seamless kitchen operations.
• Hire, train, and educate new staff, ensuring they meet the restaurant's standards.

Kitchen Operations:

• Create schedules and task lists for the kitchen crew, ensuring efficient workflow.
• Control and direct the food preparation process, ensuring consistency and quality.
• Determine food inventory needs, manage stocking, and order supplies as needed.
• Survey nearby restaurants to benchmark dish portioning, quantity, and quality.

Food Costing and Inventory:

• Manage food costing, ensuring budget adherence without compromising on quality.
• Maintain accurate inventory records and ensure proper food storage and rotation.

Compliance and Standards:

• Ensure compliance with applicable health codes and regulations.
• Maintain high standards for food storage, rotation, quality, and appearance.
• Be responsible for health and safety practices within the kitchen.
• Ensure all kitchen operations meet sanitary and food safety guidelines.

Customer Satisfaction:

• Ensure customer satisfaction by overseeing menu development and presentation.
• Seek and incorporate feedback on menu items to continuously improve offerings.

Knowledge, Skills, and Abilities:

• Quick decision-making skills, especially regarding food and service quality.
• Hands-on experience leading a culinary team from the front.
• Strong organizational and management skills.
• In-depth knowledge of health, safety, and food hygiene practices.
• Excellent communication and interpersonal skills.

Minimum Requirements:

• A degree in Hotel Management (HM) or equivalent.
• Graduates from other fields with significant experience and exposure in culinary management will also be considered.
• Proven experience in a senior culinary position, with demonstrated ability to manage and inspire a team

Job Type: Full-time

Pay: ?35,000.00 - ?40,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Health insurance
• Provident Fund

Schedule:

• Rotational shift

Supplemental pay types:

• Performance bonus
• Shift allowance

Education:

• Diploma (Preferred)

Experience:

• total work: 1 year (Required)

Work Location: In person