Head Chef (New Opening - Wine Bar & Restaurant)

HEAD CHEF (New Opening - Wine Bar & Restaurant)

Location: Mumbai

Reporting to: Founder

Onboarding: May, 2026

About the brand

Pique is an all-day wine bar and restaurant based in Mumbai serving European cuisine. We

are focused on delivering an experience with wine and food that is fun, friendly, and chic.

The food is comforting and approachable, using fresh, local ingredients with flavours

inspired by classic dishes from wine bars, bistros, and cafs across Europe.

Job Summary

The Head Chef reports directly to the Founder and is responsible for overseeing the

complete kitchen operation. This includes maintaining food quality standards, supervising

kitchen staff, ensuring operational efficiency, and upholding financial, health, and safety

compliance. As the most senior member of the BOH team, the Head Chef is accountable for

kitchen performance, food consistency, cost control, and team discipline. The role requires

both operational control and contribution to menu development in alignment with the brand

vision.

Key Responsibilities

1. Kitchen Leadership & Operations

Oversee all daily kitchen operations including prep, service, and closing

Supervise and guide junior kitchen staff

Delegate responsibilities effectively during service and prep

Ensure smooth workflow and adherence to kitchen SOPs

Build and mentor a disciplined and efficient kitchen team

Create and maintain SOPs for preparation and service

Monitor team performance and maintain accountability

2. Food Quality & Standards

Own food quality, taste, consistency, and presentation standards

Execute and maintain standardized recipes and plating guidelines

Check and taste all mise en place and semi-finished preparations

Inspect dishes before service to ensure correct seasoning, portioning, and plating

Ensure all prepared items are properly labelled, dated, and stored

Maintain consistency in execution across all shifts

3. Menu Development & Recipe Management

Work closely with the Founder on menu development and seasonal updates

Develop new dishes aligned with the restaurant's cuisine and positioning

Upgrade existing recipes for quality, efficiency, and margin improvement

Conduct tastings and internal trials

Standardize recipes with clear measurements, methods, and plating notes

Cost recipes and maintain updated costing sheets

Support menu pricing discussions and menu engineering

4. Procurement & Inventory Control

Manage ordering and vendor coordination

Raise purchase requirements in line with operational needs

Verify quality and accuracy of delivered goods

Ensure proper storage of dry goods and fresh produce

Monitor inventory levels and minimize spoilage

Conduct and oversee accurate month-end inventory audits

Maintain portion control and reduce wastage

5. Financial & Operational Accountability

Maintain food cost targets

Monitor yield and manage kitchen margins

Support budgeting and cost planning with management

Ensure operational efficiency without compromising quality

6. Compliance & Hygiene

Ensure full compliance with health and safety regulations

Maintain cleanliness and organization across all kitchen areas

Enforce food safety standards and best practices

Ensure readiness for inspections and licensing requirements

7. Collaboration & Communication

Work closely with FOH and bar teams for menu alignment

Communicate guest feedback and operational concerns promptly

Coordinate for photoshoots, tastings, and promotional menus where required

Raise supply, staffing, or quality issues in a timely manner

Required Qualifications & Experience

812 years of relevant kitchen experience

Proven experience as Head Chef or Senior Sous Chef

Strong understanding of food costing and margin control

Experience in high-quality restaurant kitchens

Strong leadership and team management capability

High standards of hygiene and organization

Ability to work efficiently in a compact kitchen environment

To apply, contact:

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