Location: Patiala
Department: Kitchen
Reporting To: Owner / F&B Manager / Operations Manager
Experience Required: 5–10 years (Continental Cuisine / Multiple Cuisine Experience)
Job Summary
We are looking for a skilled and creative Head Chef to lead our kitchen operations. The ideal candidate must have strong leadership abilities, expertise in menu planning, excellent knowledge of food safety standards, and the ability to deliver consistent food quality while managing the kitchen team efficiently.
Key Responsibilities
1. Kitchen Operations & Leadership
- Oversee the entire kitchen and ensure smooth daily operations.
- Supervise chefs, CDPs, commis, and support staff.
- Maintain discipline, hygiene, and work ethics in the kitchen.
- 2. Menu Planning & Food Quality
- Create and update menus based on seasonality, trends, and customer preferences.
- Standardize recipes and portion size for consistent taste.
- Ensure every dish meets quality, taste, and presentation standards.
- 3. Inventory & Cost Control
- Manage inventory, ordering, and stock rotation (FIFO).
- Maintain food cost within budget.
- Minimize wastage and ensure efficient use of ingredients.
- 4. Training & Staff Development
- Train kitchen staff on cooking techniques, safety, and hygiene.
- Conduct regular performance evaluations.
- Build a skilled and motivated kitchen team.
- 5. Hygiene & Safety Compliance
- Ensure kitchen operations follow FSSAI and safety protocols.
- Maintain cleanliness of kitchen equipment and food preparation areas.
- Conduct regular audits for hygiene and food safety.
- 6. Coordination & Communication
- Work closely with F&B Manager / Restaurant Manager for smooth service.
- Coordinate with suppliers for quality raw material procurement.
- Communicate daily specials, menu changes, and kitchen requirements.
- 7. Innovation & Improvement
- Introduce new dishes, seasonal menus, and promotions.
- Stay updated with culinary trends and modern cooking techniques.
- Improve processes to enhance kitchen efficiency.
Required Qualifications & Skills
- Diploma/Degree in Culinary Arts or Hotel Management.
- 5–10 years of experience in a restaurant, café, lounge, or hotel kitchen.
- Expertise in Continental / Europian
- Strong leadership, creativity, and problem-solving skills.
- Ability to work in a fast-paced environment.
- Knowledge of food costing, budgeting, and inventory management.
