Job Description

Job Overview

We are seeking an experienced and dynamic Head Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess strong leadership skills, extensive culinary expertise, and a passion for innovative menu creation. This role involves overseeing all kitchen operations, maintaining high standards of food quality and safety, and managing a team to ensure efficient service in a fast-paced environment. The Head Chef will play a pivotal role in menu planning, food preparation, and maintaining the overall excellence of our restaurant's culinary offerings. We have an Indian restaurant Itsthecha which serves food from Maharashtra and the banqueting facility to cater upto 300 guest. The hotel is fully refurbished with the new Rooms and new Banqueting facilities.

Responsibilities

Lead and supervise the kitchen staff, including cooks, sous chefs, and other culinary personnel Oversee daily kitchen operations, ensuring smooth workflow and adherence to quality standards Develop and implement innovative menus that align with restaurant branding and customer preferences Manage inventory control, including ordering supplies, minimizing waste, and maintaining proper stock levels Ensure compliance with food safety regulations and uphold high standards of cleanliness and sanitation Coordinate with front-of-house staff to ensure seamless food service and customer satisfaction Oversee food preparation processes, ensuring consistency in taste, presentation, and portioning Supervise catering events, banquets, and special functions as needed Monitor kitchen staff performance, provide training opportunities, and foster a positive team environment Manage shift schedules to optimize staffing levels for busy periods

Skills

Extensive culinary experience with a strong background in fine dining and catering environments Proven supervising and team management experience within a high-volume kitchen setting Strong leadership abilities with excellent communication skills Expertise in menu planning, food production, and food service management Knowledge of inventory management, inventory control, and cost control techniques Experience with dietary department standards and food safety regulations Skilled in food handling, food preparation, and kitchen management practices Ability to oversee multiple aspects of restaurant operations including shift management and food industry best practices Familiarity with hospitality standards, catering services, and restaurant management systems Strong organizational skills with attention to detail in food quality and safety standards
Job Types: Full-time, Permanent

Pay: 45,000.00-50,000.00 per year

Benefits:

Company pension Employee discount On-site parking
Work Location: In person