SENIOR CHEF
Summary
Leads a restaurant kitchen, designing Indian menus, managing staff and costs, and ensuring food safety in a high-volume setting.
Roles & Responsibilities
We are seeking an experienced Head Chef to lead kitchen operations, design high-quality menus, and deliver consistent culinary excellence in a fast-paced restaurant environment. This role involves team leadership, menu development, cost control, and operational management.
Key Responsibilities
Design, plan, and execute comprehensive menus covering Indian culinary preparations, including curries, biryanis, tandoori items, dosas, kebabs, and vegetarian/vegan dishes.
Lead, train, and schedule kitchen staff, ensuring skill development, productivity, and performance standards.
Manage food costs, wastage, and inventory; coordinate suppliers for spices, meats, and fresh produce.
Ensure strict compliance with SFA, HACCP, food safety, hygiene, and quality standards during all services.
Develop new specials, promotions, and catering menus; conduct tastings and enforce recipe standardisation.
Collaborate with front-of-house teams on service timing, guest feedback, and operational efficiency.
Prepare kitchen reports on sales, costs, and key performance indicators; support budgeting and profitability targets.
Work full shifts, including weekends, public holidays, and special events.
Requirements
Minimum 5 years of professional culinary experience, including at least 2 years in a Head Chef role in a restaurant or hotel kitchen.
Proven expertise in Indian culinary preparation techniques (North and South Indian, tandoor), with strong menu planning and execution capabilities.
Demonstrated leadership experience managing kitchen teams in high-pressure environments.
Ability to work 10–12 hour shifts in a fast-paced kitchen setting.
Effective workplace communication skills.
Familiarity with POS and inventory systems; basic proficiency in reporting tools (e.g. Excel).
Preferred
Diploma or Degree in Culinary Arts or Hospitality Management.
Experience working in regulated food service environments or high-volume restaurant operations.
Knowledge of halal kitchen processes, menu innovation, or delivery kitchen operations.