Head Chef

Responsibilities:

• Design and update traditional South Indian Chettinad vegetarian and non-vegetarian menus
• Prepare custom spice blends, freshly ground masalas, marinades, and traditional regional curries
• Execute chettinad variety of dishes , traditional tiffin and snack items
• Direct daily food preparation, cooking flows, plating standards
• Coordinate service timing across lunch, dinner, and catering orders
• Train and mentor junior cooks and kitchen assistants
• Delegate daily preparation tasks among team and monitor performance
• Conduct routine quality checks on raw ingredients, spice potency, dish consistency, temperature logs
• Monitor stock levels, handle supplier purchase orders, track food waste and help manage kitchen budgets
• Enforce food safety and hygiene regulations across workstations and inspect kitchen equipment regularly

Requirements:

• Proven track record in similar position in F&B industry.
• Excellent experience with preparing Indian Chettinad varieties.
• Deep knowledge of diverse Indian spice blends, marinades, and traditional cooking methods.
• Proven leadership and management skills
• Valid food hygiene certification is a plus.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to multitask and prioritize tasks effectively
• Able to work on rotating shifts, week ends and public holidays.