About the Role:
We are seeking a highly skilled and experienced Chef to lead our kitchen operations in India. The ideal candidate will bring creativity and expertise in culinary techniques, menu planning, and food safety practices, ensuring exceptional dining experiences while managing a dynamic team and maintaining operational efficiency.

Responsibilities:
Oversee and coordinate daily kitchen operations to ensure smooth service delivery
Develop, design, and update menus reflecting current trends and local tastes
Ensure consistent food quality, presentation, and portion control
Train, mentor, and supervise kitchen staff, fostering a collaborative and high-performance environment
Manage inventory, order supplies, and maintain cost controls to optimize profitability
Implement and enforce food safety, hygiene, and sanitation standards in compliance with FSSAI regulations
Collaborate with suppliers to source fresh, high-quality ingredients
Monitor kitchen equipment maintenance and ensure a safe working environment

Required Qualifications:
Minimum 5 years of experience working as a professional chef in a high-volume or fine-dining establishment
Diploma or degree in Culinary Arts, Hospitality Management, or related field
Advanced technical proficiency in culinary skills, food preparation, and kitchen management
Demonstrated expertise in menu planning, recipe development, and cost control
In-depth knowledge of food safety, hygiene standards, and sanitation protocols
Strong leadership, communication, and team-building abilities
Ability to work under pressure and maintain consistency in a fast-paced environment

Preferred Qualifications:
Certification in HACCP, ServSafe, or equivalent food safety program
Experience specializing in regional Indian cuisines and contemporary culinary trends
Proven track record in budgeting, inventory management, and vendor negotiations
Familiarity with modern kitchen technologies and equipment
Strong creativity in dessert preparation or specialty cooking techniques
Prior experience leading culinary teams in multi-outlet or resort settings