Head Chef

Company Description

The Frame is a four-floor dining destination in the Lodhi Art District where food, art, and storytelling are woven into a single experience. Each floor offers a distinct visual and culinary atmosphere, reflecting different stages of an artist's journey from raw instinct to refined expression. Guests move through these levels as a narrative progression, rather than a conventional meal in a single dining room. The Frame is designed to evoke emotion, inviting guests to feel as much as they taste. The concept is opening soon in New Delhi, offering hospitality professionals the chance to help shape a new landmark in the city's culinary and cultural scene.

Role Description: The Head Chef will lead all kitchen operations, overseeing menu development, food preparation, and service standards across the four distinct levels of The Frame. This full-time, on-site role in Preet Vihar involves designing and executing innovative menus that align with the artistic narrative of each floor, while maintaining consistency in flavour, presentation, and quality. The Head Chef will manage, train, and schedule kitchen team members; coordinate with front-of-house leadership; and ensure efficient communication during service. Daily responsibilities include supervising prep and line work, controlling inventory and food costs, maintaining supplier relationships, and enforcing food safety and hygiene standards. The Head Chef will also collaborate with the creative and operations teams on seasonal menu changes, special events, and continuous improvement of the overall guest experience.

Qualifications

• Extensive experience in professional kitchens, including prior leadership as a Head Chef, Executive Chef, or Sous Chef in high-volume or concept-driven restaurants.
• Proficiency in menu development, recipe creation, plating design, and cost control, with a strong understanding of seasonal and locally sourced ingredients.
• Strong team leadership skills, including staff training, performance management, and the ability to build a positive, inclusive, and safe kitchen culture.
• Solid knowledge of food safety, sanitation regulations, and kitchen hygiene practices, with a commitment to maintaining high compliance standards.
• Ability to coordinate closely with front-of-house, bar, and management teams to ensure smooth service and a cohesive guest experience across all floors.
• Experience designing or executing multi-course, experiential, or themed dining experiences is highly desirable.
• Excellent organisational and time management skills, with the capacity to handle multiple service areas and changing priorities.
• Culinary degree, diploma, or equivalent professional training preferred; significant relevant experience may substitute for formal education.
• Flexibility to work evenings, weekends, and holidays in line with restaurant operations.
• Creative mindset and genuine interest in integrating food with art, storytelling, and immersive hospitality concepts.