chef
Summary
Lead a large-scale Indian catering kitchen, planning and cooking for 3000–4000 guests daily, managing staff, and ensuring food quality and safety standards.
We are a fast-growing Indian catering company handling 3000-4000 pax weddings, corporate events, and mass catering daily. We need an experienced Head Chef to lead kitchen production, maintain taste consistency, and ensure on-time delivery for large-scale events.
Key Responsibilities
Bulk Cooking: Plan and execute cooking for 3000-4000 pax events. Indian veg + non-veg menus, biryani, gravies, tandoor, live stations
Menu Planning: Design catering menus for weddings, corporate, school, and mass events. Cost and standardize recipes
Team Leadership: Manage 15-30 kitchen staff including Sous Chef, CDPs, Cooks, and helpers. Duty roster + training
Production & Quality: Ensure taste, portion, and hygiene standards are maintained across all batches
Operations: Oversee central kitchen production + coordinate with event team for offsite cooking, chafing dish setup, and food delivery
Cost Control: Manage food cost, wastage, inventory, vendor orders for bulk buying
Food Safety: Ensure SFA compliance, HACCP, and safe food handling for mass catering
Requirements:
8+ years experience with min 3 years as Head Chef in Indian catering / banquet / mass catering
Must have experience cooking for 1000+ pax events. 3000-4000 pax experience preferred
Expert in North Indian, South Indian, and Mughlai cuisine
Strong in biryani, curry production, tandoor, and live cooking stations
Knowledge of SFA food safety and mass catering operations
Able to work weekends, PH, night shifts, and long hours during peak season
Good leadership, communication, and stress management skills