Job Description
Key Responsibilities ● › Replicate the complete CHACOCO menu with exact taste, presentation, and portioning consistency. ● › Create and maintain recipe SOPs, plating guides, and ingredient specification sheets for all dishes. ● › Plan daily prep schedules to maximise efficiency in a compact kitchen environment. ● › Supervise, train, and mentor kitchen staff on cooking techniques, hygiene, and quality standards. ● › Manage inventory, control food costs, and minimise waste through disciplined stock management. ● › Ensure strict compliance with FSSAI hygiene and food safety regulations at all times. ● › Coordinate with management on menu updates, seasonal changes, and new item introductions. ● › Monitor food quality before every service — gate-keep consistency across all dishes. ● › Maintain kitchen equipment, flag maintenance issues proactively. Required Qualifications & Experience ● › Minimum 10 years of culinary experience, with at least 2 years as Head Chef or Sous Chef. ● › Prior experience in a café, bistro, or all-day dining kitchen is strongly preferred. ● › Diploma or degree in Culinary Arts / Hotel Management . ● › Demonstrated ability to work in and optimise compact kitchen spaces. ● › Experience creating recipe documentation and kitchen SOPs. ● › Strong knowledge of food costing, portion control, and inventory management. ● › Familiarity with FSSAI standards and kitchen safety protocols. Skills & Competencies ● › Menu replication and standardisation (non-negotiable) ● › Leadership and team development ● › Time management and kitchen workflow optimisation ● › Attention to detail in taste, texture, and plating ● › Composure under pressure during peak service ● › Strong communication with front-of-house team