SENIOR CHEF

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.