Job Description

Job Title: Head Chef

Location: Navi Mumbai

Experience: 6-12 years

Overview:
We are looking for a talented and experienced Head Chef to lead our culinary team and oversee all aspects of kitchen operations. The ideal candidate will have a passion for food, strong leadership skills, and a creative approach to menu development and food presentation. As the Head Chef, you will be responsible for maintaining high standards of food quality, safety, and sanitation while managing kitchen staff and ensuring a positive dining experience for our guests.

Responsibilities:

Kitchen Management:

• Lead and supervise the kitchen team, including cooks, sous chefs, and kitchen assistants, to ensure smooth and efficient operations.
• Plan and organize daily kitchen activities, including food preparation, cooking, plating, and presentation, to meet customer demand and quality standards.
• Develop and maintain standardized recipes, portion sizes, and menu specifications to ensure consistency in food quality and taste.
• Monitor inventory levels, order supplies, and manage food costs to optimize profitability while minimizing waste and spoilage.
• Ensure compliance with health and safety regulations, food hygiene standards, and sanitation guidelines in accordance with local health codes and company policies.
• Conduct regular inspections of kitchen equipment, utensils, and workstations to ensure proper maintenance, cleanliness, and functionality.

Menu Development and Innovation:
7. Create and update menus based on seasonal ingredients, market trends, customer feedback, and dietary preferences.

• Develop new recipes and culinary concepts to enhance the dining experience and differentiate our offerings from competitors.
• Collaborate with the management team to plan and execute special events, promotions, and themed menus to attract customers and drive revenue.

Staff Training and Development:
10. Train, mentor, and coach kitchen staff on culinary techniques, food safety procedures, and customer service standards.

• Provide ongoing feedback and performance evaluations to promote skill development and career growth opportunities for team members.
• Foster a positive work environment based on mutual respect, teamwork, and open communication to encourage creativity, innovation, and collaboration.

Customer Satisfaction:
13. Monitor customer feedback and reviews to identify areas for improvement and address any concerns or complaints related to food quality, service, or presentation.

• Interact with guests to gather feedback, answer questions, and ensure a memorable dining experience that exceeds their expectations.

Financial Management:
15. Assist in budget planning and cost control measures to achieve financial targets and maximize profitability.

• Analyze sales trends, menu performance, and food costs to make data-driven decisions and adjustments as needed.
• Implement strategies to minimize food waste, control portion sizes, and optimize kitchen efficiency to reduce operational expenses.

Qualifications:

• Culinary degree or equivalent certification from a recognized culinary school or institution.
• Proven experience working as a Head Chef, Executive Chef, or Sous Chef in a high-volume restaurant or hospitality establishment.
• Extensive knowledge of culinary techniques, food safety standards, and kitchen management best practices.
• Strong leadership and team management skills, with the ability to motivate, inspire, and develop kitchen staff.
• Excellent communication and interpersonal skills, with the ability to work collaboratively with other departments and interact with guests.
• Creative flair and passion for food, with a focus on innovation, quality, and presentation.
• Ability to work under pressure, multitask, and prioritize tasks in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required by business operations.
• Proficiency in menu planning, recipe development, and food costing.
• Knowledge of local health and safety regulations and compliance requirements.
• Certification in food safety (e.g., ServSafe) is preferred.

Job Type: Full-time

Pay: ?30,000.00 - ?63,844.56 per month

Language:

• English (Required)

Work Location: In person