enus aligned with staff preferences and dietary requirements, managing ingredient sourcing and inventory, and maintaining strict food safety and cleanliness standards. The Head Cook will lead and train any supporting kitchen staff, coordinate meal schedules around agency workflows, and optimize preparation processes for efficiency. The role also involves collaborating with management to manage food budgets, introduce new dishes, and support company events or client meetings with appropriate food service.

Qualifications

Culinary expertise and hands-on experience in professional cooking, including menu planning and recipe development.
Strong skills in kitchen management, covering food preparation workflows, inventory control, and vendor coordination.
Knowledge of food safety, hygiene regulations, and best practices for maintaining a clean, compliant kitchen environment.
Ability to manage time effectively, handle multiple dishes in parallel, and deliver meals punctually for a fast-paced office setting.
Experience supervising or training kitchen staff, with collaborative and respectful leadership practices.
Adaptability to diverse dietary preferences (e.g., vegetarian, vegan, regional cuisines) and willingness to experiment with new recipes.
Previous experience as a Head Cook, Sous Chef, or similar role in a restaurant, café, corporate kitchen, or catering environment is highly beneficial.
Basic budgeting and cost-control skills to manage food costs while maintaining quality.
Availability for a full-time, on-site position in Gurugram and the ability to stand for extended periods and perform physically active kitchen work.