2,837 Head Chef jobs in India

• Conceptualizing, developing, and executing innovative and seasonal menus for various dining services.
• Managing all day-to-day operations of the kitchen, ensuring smooth and efficient service.
• Leading, training, and mentoring a team of cooks, chefs, and kitchen staff.
• Overseeing inventory management, including ordering supplies, controlling stock levels, and minimizing waste.
• Ensuring adherence to strict food safety, hygiene, and sanitation standards (HACCP, FSSAI).
• Managing kitchen budgets, controlling food costs, and optimizing profitability.
• Collaborating with management on menu pricing and financial planning.
• Maintaining high standards of food quality, taste, and presentation.
• Conducting regular performance reviews and providing constructive feedback to kitchen staff.
• Ensuring equipment is maintained in good working order and all health and safety regulations are followed.
• Developing relationships with suppliers to ensure quality and cost-effectiveness of ingredients.
• Handling customer feedback and resolving any kitchen-related issues promptly.

• Culinary degree or equivalent professional certification from a reputable institution.
• Minimum of 8-10 years of progressive experience in high-volume catering or fine dining establishments, with at least 3-4 years in a Head Chef or Executive Sous Chef role.
• Demonstrated expertise in various cooking techniques, cuisines, and food presentation.
• Strong leadership, team management, and motivational skills.
• Excellent understanding of kitchen operations, including inventory control, cost management, and budgeting.
• In-depth knowledge of food safety regulations and best practices.
• Proficiency in English; knowledge of Hindi is a strong asset.
• Creative flair and a passion for culinary excellence.
• Strong organizational and time management skills.
• Ability to work under pressure and adapt to changing demands.
• Proven ability to manage and develop a diverse team.

• Develop and execute innovative, seasonally-inspired menus for a wide range of events, from intimate gatherings to large-scale functions.
• Manage all kitchen operations, ensuring efficiency, quality, and consistency in food preparation and presentation.
• Lead, train, and mentor a diverse team of chefs, cooks, and kitchen staff, fostering a positive and high-performance culture.
• Oversee inventory management, including procurement, storage, and cost control of all food and beverage supplies.
• Maintain the highest standards of food safety, hygiene, and sanitation, adhering to all relevant regulations.
• Collaborate with the events team to understand client needs and customize menus accordingly.
• Manage kitchen budgets effectively, controlling food costs and labor expenses while maximizing profitability.
• Conduct regular taste tests and quality control checks to ensure culinary excellence.
• Stay abreast of the latest culinary trends, techniques, and ingredients, incorporating them into menu development.
• Ensure efficient scheduling and management of kitchen staff to meet operational demands.
• Handle any kitchen-related issues or emergencies with professionalism and promptness.
• Contribute to the overall strategic planning and success of the catering business.

• Culinary degree or equivalent professional certification from a recognized institution.
• Minimum of 10 years of progressive experience in professional kitchens, with at least 5 years in a Head Chef or Executive Chef role, preferably in catering.
• Demonstrated expertise in menu planning, food costing, and inventory management.
• Proven ability to lead, inspire, and develop a culinary team.
• Exceptional understanding of food safety and sanitation regulations (HACCP, FSSAI standards).
• Strong creative flair, passion for gastronomy, and commitment to quality.
• Excellent communication, interpersonal, and problem-solving skills.
• Ability to work under pressure in a fast-paced environment.
• Proficiency in budget management and financial reporting related to kitchen operations.
• A portfolio of successful catering events and menu creations is highly desirable.

• Oversee all kitchen operations, including food preparation, cooking, and presentation.
• Develop innovative and appealing menus that align with the establishment's brand and customer expectations.
• Manage and train kitchen staff, fostering a culture of teamwork and high performance.
• Ensure compliance with all health, safety, and sanitation regulations.
• Control food costs and inventory, optimizing purchasing and minimizing waste.
• Maintain high standards of food quality and consistency.
• Collaborate with the management team on menu planning, pricing, and promotions.
• Conduct regular performance reviews for kitchen staff.
• Source high-quality ingredients from reliable suppliers.
• Respond to customer feedback and address any culinary-related issues promptly.
• Manage kitchen budgets and ensure financial targets are met.
• Stay updated with the latest culinary trends and techniques.

• Extensive experience in professional cooking and kitchen management.
• Proven track record as a Head Chef or Executive Chef, preferably in fine dining.
• Culinary degree or equivalent professional certification.
• Expertise in various cooking styles and international cuisines.
• Strong leadership, management, and interpersonal skills.
• Excellent understanding of food hygiene and safety standards.
• Proficiency in cost control, inventory management, and budgeting.
• Ability to work under pressure and manage a busy kitchen environment.
• Creativity and a passion for culinary arts.
• Strong communication and organizational skills.

• Developing and executing innovative menus.
• Managing kitchen staff and ensuring high performance.
• Controlling food costs and inventory.
• Maintaining impeccable food quality and presentation.
• Ensuring adherence to strict hygiene and safety standards.
• Building and maintaining strong supplier relationships.
• Training and mentoring culinary team members.
• Implementing efficient kitchen workflows.
• Staying updated on culinary trends and techniques.
• Contributing to strategic business planning for culinary services.

The ideal candidate will have a proven track record of successfully managing culinary teams in fast-paced environments.

• Key Responsibilities:

This is a high-profile position that requires exceptional leadership, organizational, and communication skills.

1. Achieve and maintain the highest standards of food quality and presentation at all times.

• a minimum of 5 years' experience in upscale hotels, resorts, cruise ships or convention banqueting services and at least 2 years as Chef Tournant (shipboard experience preferred).

We offer a competitive salary and benefits package to successful applicants. Successful candidates must be able to demonstrate excellent leadership skills and a strong passion for delivering high-quality food experiences.

We are an industry leader in the provision of premium food services. Our team of talented chefs and hospitality professionals are dedicated to delivering exceptional dining experiences to our customers.