1,034 Chef Supervisor jobs in India

Position: Head Chef – Indian Cuisine

Location: AOD, Mumbai

Role Overview:

The Head Chef will lead the culinary operations of AOD, an Indian restaurant specializing in dum-style cooking and inspired by the North Western Frontier cuisine. The role calls for an accomplished chef with deep knowledge of regional Indian flavors, tandoor expertise, and a passion for elevating traditional slow-cooked recipes with refined presentation.

Key Responsibilities:

• Oversee all kitchen operations to ensure smooth service, consistency, and authenticity in flavors.
• Design and develop menus reflecting North Western Frontier cuisine with dum-style specialties.
• Supervise and train the kitchen brigade in traditional cooking techniques including tandoor, slow cooking, and marination methods.
• Ensure proper planning, inventory control, and cost management to achieve food cost targets.
• Maintain high standards of hygiene, safety, and food quality in compliance with FSSAI norms.
• Source high-quality ingredients and spices, ensuring authenticity and sustainability.
• Collaborate with the management team on seasonal offerings, menu engineering, and kitchen productivity.
• Monitor plating and presentation to align with AOD’s brand aesthetics.
• Lead team motivation, scheduling, and performance appraisals to build a cohesive kitchen culture.

Qualifications & Experience:

• Diploma or Degree in Culinary Arts or equivalent professional training.
• Minimum 10–12 years of experience in specialty restaurants, with at least 3–4 years in a Head Chef or Chef de Cuisine role.
• Proven expertise in North Indian, Mughlai, and dum-cooked dishes with a modern touch.
• Strong leadership, menu innovation, and cost management skills.
• Deep understanding of Indian spices, marinades, and slow-cooking techniques.

Personality & Skills:

• Leadership and mentoring ability in a high-pressure kitchen environment.
• Attention to detail with creative flair for taste, aroma, and presentation.
• Passionate about preserving traditional Indian culinary heritage while ensuring contemporary appeal.

Job Title: Head Chef – Global Cuisine

Location: Bangalore, India

Job Type: Full-time | On-site

Industry: Hospitality / Fine Dining / Restaurant

Function: Culinary / Kitchen Leadership

Experience Level: Senior (10+ years)

About the Role:

We are seeking a visionary and experienced Head Chef to lead the culinary operations of a new, upscale global cuisine restaurant launching soon in the heart of Bangalore . This is a unique opportunity for a seasoned chef with international experience to shape the restaurant’s concept, design an innovative menu, and lead a high-performance kitchen team from pre-opening through launch and ongoing service.

As the Head Chef, you will be responsible for creating a modern, globally inspired fine-dining experience that draws from European, Pan-Asian, Mediterranean, Latin American , and other world cuisines.

Key Responsibilities:

• Design and develop a refined, globally inspired fine-dining menu
• Lead and manage day-to-day kitchen operations, ensuring quality, consistency, and presentation of all dishes
• Recruit, train, and manage kitchen staff, fostering a culture of excellence and collaboration
• Oversee kitchen layout, equipment planning, sourcing , and all aspects of pre-opening strategy
• Collaborate with procurement to source the best ingredients while maintaining food cost targets
• Maintain the highest standards of food safety, hygiene, and sanitation
• Stay updated on global culinary trends, techniques, and innovations to continuously evolve the menu
• Work with front-of-house and management to ensure seamless kitchen-dining room coordination

Required Qualifications:

• Minimum 10 years of experience in upscale/fine-dining kitchens
• Demonstrated expertise across multiple international cuisines
• Strong leadership, mentoring, and team-building skills
• Experience with restaurant pre-openings is preferred
• Excellent knowledge of kitchen operations, budgeting, inventory control, and vendor management
• Passion for culinary innovation, attention to detail, and a high standard of execution
• Based in or willing to relocate to Bangalore

Preferred Qualifications:

• Culinary degree or formal training from a recognized institution
• Experience working in acclaimed restaurants
• Familiarity with modern plating, molecular gastronomy, and sustainability practices

What We Offer:

• Best in Industry compensation
• The chance to lead and shape a restaurant from the ground up
• Creative freedom to craft a globally recognized culinary experience
• Competitive compensation package
• Opportunity to be part of Bangalore’s growing fine-dining movement
  

Company Description

Hustle is an experience-café located in HSR Layout, Bangalore, known for its unique ambiance with extensive outdoor seating and a diverse menu. A place for Coffee and goof Continental Menu, we're been 4.8 on Zomato for our Dine-IN for 3+ years now.

Role Description

We’re building the  core team  for our upcoming space in Koramangala, and are looking for an experienced  Head Chef  to lead our kitchen. This is a unique opportunity to shape the  menu and culinary direction  from the ground up, aligned with our vision of creating an engaging, high-quality dining experience.

Qualifications

• Extensive experience in Cooking, Food Preparation, and Recipe Development
• Proficiency in Kitchen Management and Staff Supervision
• Strong knowledge of Food Safety and Hygiene Standards
• Excellent Organizational, Leadership, and Communication Skills
• Creativity and Innovation in Culinary Arts
• Ability to work in a fast-paced environment
• Prior experience in a similar role, preferably in a café or restaurant setting
• Culinary qualification or relevant certifications are a plus

Looking for someone who has previously lead/managed a kitchen. A leader with strong operational skills who has at least 8 years of experience with at least 2 years in a leadership role

We are a growing company and looking for someone whose growth vision aligns with our. Who can understand the way we work and eventually bring thier own vision to our brand.

The candidate must be a team player and work together with the current team and take the brand to greater heights.

• Oversee all aspects of kitchen operations, ensuring smooth and efficient service.
• Develop creative, seasonal menus that appeal to a diverse clientele, considering local tastes and ingredient availability.
• Source high-quality ingredients from reliable suppliers and manage inventory effectively.
• Control food costs and implement strategies to minimize waste.
• Manage, train, and motivate kitchen staff, fostering a positive and productive work environment.
• Ensure compliance with all health, safety, and sanitation regulations.
• Maintain high standards of food preparation, presentation, and quality.
• Collaborate with management on menu planning, pricing, and promotions.
• Conduct regular kitchen inspections and maintain equipment.
• Assist in the hiring and training of new kitchen personnel.
• Create work schedules for kitchen staff.
• Stay updated on culinary trends and techniques.
• Manage ordering and receiving of all food and beverage supplies.

• Culinary degree or equivalent professional training from a recognized institution.
• Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a Head Chef or Sous Chef role.
• Proven experience in menu development and costing.
• Strong leadership, team management, and communication skills.
• In-depth knowledge of food safety and sanitation standards.
• Creativity and a passion for innovative cuisine.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Excellent organizational and problem-solving skills.
• Proficiency in inventory management and cost control techniques.
• Experience working with local Kerala cuisine is a significant plus.