3,059 Head Chefs jobs in India

About the Role:

As a key member of our culinary team, you will be responsible for assisting the Chef De Cuisine and/or Executive Chef in managing the galley operation.

This involves taking full control of the assigned galley area in the absence of the Chef de Cuisine or Executive Chef, leading and supporting a multi-cultural culinary team, and maintaining impeccable grooming standards at all times.

• Assist the Chef De Cuisine and/or Executive Chef in managing the galley operation.
• Take full control of the assigned galley area in the absence of the Chef de Cuisine or Executive Chef.
• Lead and support a multi-cultural culinary team.
• Assist the Executive Chef in preparing additional work schedules.

• A minimum of eight years of culinary experience, including at least three years as a Sous Chef or in a similar position within a premium brand hospitality environment.
• Advanced culinary skills with excellent cooking techniques, flair, and creativity.
• Fluent in English, with excellent communication skills to clearly explain and orate documents such as menus and recipes.

How to Apply: Please visit our website and follow the application instructions.

As a seasoned Executive Chef, you will be responsible for leading a team of culinary professionals and ensuring the highest standards of quality and consistency in our kitchen. Your expertise in menu planning, food safety, and inventory management will be essential in maintaining efficient service and meeting customer expectations.

Key Responsibilities:

• Directs and supervises all direct reports to achieve business objectives.
• Maintains quality and consistency in taste according to corporate guidelines.
• Responsible for cost containment through proper use of resources.
• Monitors workstation functions and evaluates staff performance.

Financial Responsibilities:

• Identifies potential expense reductions through cost control.
• Analyzes operational problems and establishes controls.

Required Qualifications:

• A minimum of 5 years experience as an Executive Chef or similar role.
• A culinary school degree is required.

Benefits:

• Competitive salary and benefits package.
• Ongoing training and development opportunities.

Others:

• Strong leadership and communication skills are essential.
• The ability to work in a multicultural environment is a must.

About the Position

A culinary leader is required to manage galley operations effectively and support a diverse culinary team.

The successful candidate will take charge of assigned galley areas, assist in preparing work schedules, and maintain impeccable personal grooming standards at all times.

Key Responsibilities

• Collaborate with senior chefs to ensure seamless operation of the kitchen.
• Lead by example and promote a culture of excellence within the culinary team.
• Assist in the development of menus and recipes, ensuring creativity and flair.
• Maintain high standards of hygiene and food safety.

Requirements

• A minimum of eight years of culinary experience, including at least three years in a senior position within a premium brand hospitality environment.
• Advanced culinary skills, excellent cooking techniques, and creativity.
• Fluent English communication skills to explain and present documents effectively.

Benefits and Next Steps

Please visit our website to submit your application. Include your resume, photograph, and relevant certifications. We look forward to reviewing your qualifications.

This position offers an exceptional opportunity to excel as a senior culinary professional within our team.

The successful candidate will be responsible for assisting the Chef De Cuisine and/or Executive Chef in managing the galley operation. In their absence, they will take full control of the assigned galley area.

• Oversee all aspects of daily kitchen operations, including food preparation, cooking, and plating.
• Develop and implement creative and cost-effective menus in line with client needs and industry trends.
• Manage inventory of food supplies, ensuring proper storage and minimizing waste.
• Control food costs and maintain budgetary guidelines for the kitchen.
• Supervise, train, and schedule kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to all food safety, sanitation, and hygiene standards (HACCP, FSSAI).
• Maintain equipment and ensure a clean and organized kitchen workspace.
• Collaborate with event planners and sales teams to meet client requirements.
• Manage catering event execution from start to finish, ensuring seamless service delivery.
• Monitor customer feedback and implement improvements to enhance dining experiences.

• Bachelor's degree in Hospitality Management, Culinary Arts, or a related field.
• Minimum of 5-7 years of experience in culinary management or catering operations.
• Proven expertise in menu development, food costing, and inventory management.
• Strong knowledge of food safety regulations and sanitation practices.
• Excellent leadership, team management, and communication skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong organizational and problem-solving abilities.
• Proficiency in relevant kitchen management software is a plus.
• Creative flair and a passion for delivering high-quality culinary experiences.

Culinary Leadership Role

About our opportunity:

We are seeking a skilled Sous Chef to lead our culinary team. This is a chance to showcase your expertise and flair in a dynamic, fast-paced environment.

Key Responsibilities:

• Support the Executive Chef in managing galley operations.
• Take charge of assigned galley areas when the Executive Chef is absent.
• Lead a multi-cultural culinary team with a focus on delivering exceptional dining experiences.
• Assist the Executive Chef with additional work schedules as needed.
• Maintain impeccable grooming standards at all times.

Requirements:

• Eight years of culinary experience, including three years as Sous Chef or similar role within a premium hospitality environment.
• Advanced culinary skills with excellent techniques, flair, and creativity.
• Fluent English speaker with excellent communication skills to explain menus and recipes.

This is a highly demanding role that requires exceptional leadership and culinary skills. As an Executive Chef Tournant, you will oversee the daily operations of the kitchen, ensuring that food quality, safety, and presentation meet the highest standards.

• Direct, coach, support, supervise, and evaluate direct reports to achieve peak performance.
• Maintain excellent knowledge of food preparation, cooking techniques, and kitchen operations.
• Read, understand, follow, and prepare company recipes by maintaining consistency in taste and adhering to corporate instructions.
• Work efficiently and productively, completing tasks as assigned.
• Assume responsibility for any section of the kitchen, coordinating and supervising team members accordingly.
• Undertake daily recipe reviews, maintaining recipe folders in impeccable condition.
• Follow through on requests from supervisors or managers, including show plates, food samples, and random tastings.
• Monitor production levels, recommending improvements and cost control measures.
• Prepare electronic requisitions for section production, verifying deliveries for accuracy and reporting discrepancies.
• Oversee entire food production in main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen).
• Maintain adherence to Public Health standards and expectations, ensuring proper HACCP implementation.
• Ensure readiness for announced or unannounced inspections, following US, Anvisa, Shipsan, Canadian, Australian, and other standards.
• Report for duty at scheduled times, following supervisor instructions, and maintaining personal appearance, uniform, and hygiene according to company rules.

• Implement cost containment through responsible use, handling, and maintenance of records, reports, supplies, and equipment.
• Identify potential expense reductions through effective cost control.
• Analyze operational problems, establishing controls to prevent future issues.
• Review timesheets, forwarding them to the Executive Chef for approval.
• Prepare various reports and letters using computer systems and equipment.
• Verify item requisition quantities, timeliness, and compliance with established control procedures.
• Conduct workstation spot checks to minimize deterioration and waste.

• Monitor and manage workstation functions, observing staff performance and work procedures to ensure quality standards are met.
• Assign duties and responsibilities to staff, making recommendations for new hires or discharges to maintain adequate staffing levels.
• Inspect workstations, work areas, equipment, and services to guarantee efficient service and conformance to standards.

• Minimum 5 years of experience in upscale hotels, resorts, cruise ships, or convention banqueting services, with at least 2 years as Chef Tournant (shipboard experience preferred).
• Culinary school degree required.
• Strong management skills in multicultural and dynamic environments.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, team-building, and conflict resolution skills.
• Knowledge of personalized service principles, needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Basic understanding of accounting principles, including numbering flow, Debits/Credits, adjusting entries, and corrections.
• Ability to write reports and business correspondence, establishing good rapport with senior officers and the corporate office.

• Exceptional culinary skills and knowledge.
• Leadership and management expertise.
• Strong communication and interpersonal skills.
• Experience in high-pressure kitchen environments.
• Ability to multitask and prioritize duties effectively.

Role Overview

• This position is a senior leadership role within the culinary department, responsible for managing and directing kitchen operations.

Chef Tournant Job Summary

We are seeking an experienced and accomplished Chef Tournant to join our team. As a key member of the culinary leadership group, you will be responsible for overseeing daily kitchen operations, managing staff, and driving continuous improvement.

The successful candidate will have a strong background in culinary arts, excellent leadership and communication skills, and the ability to work effectively in a fast-paced environment. They will also have a thorough understanding of food safety and sanitation protocols, as well as experience with inventory management and cost control.

Main Responsibilities

• Lead and direct kitchen teams to achieve high levels of productivity, efficiency, and quality.
• Implement and maintain high standards of food safety, hygiene, and presentation.
• Manage inventory, supplies, and equipment to optimize resources and minimize waste.
• Develop and implement menus, recipes, and cooking techniques to enhance menu offerings and drive sales growth.
• Conduct regular staff training and coaching sessions to ensure consistent delivery of high-quality dishes.
• Maintain accurate records and reports to inform business decisions and drive operational improvements.

To succeed in this role, you will need:

• A minimum of 5 years' experience in a similar senior leadership position, preferably within a high-volume commercial kitchen.
• Proven track record of driving business growth, improving profitability, and enhancing customer satisfaction.
• Degree in Culinary Arts or related field, preferably from a recognized institution.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work effectively in a fast-paced environment, prioritizing tasks and managing multiple projects simultaneously.
• Strong analytical and problem-solving skills, with a focus on data-driven decision making.

We offer a competitive salary and benefits package, including opportunities for professional development and career advancement. Our organization is committed to creating a diverse and inclusive work environment, where everyone has the opportunity to thrive.