Head Chef

Popo Global; Bangalore Rural; On-site; INR 1,451,000 - 1,897,000; Full time

Job summary

POPO Global Private Limited is seeking a seasoned Head Chef to lead the Central Kitchen and outlet culinary operations in Bengaluru. You will own food quality, menu development, kitchen efficiency, cost control, SOP adherence and hygiene across all outlets.

The ideal candidate has a minimum of 10 years in the restaurant industry with hands-on expertise in Continental and Italian cuisines, and willingness to travel between Central Kitchen and outlets.

Qualifications

• Minimum 10 years in the restaurant industry.
• Hands-on with Continental and Italian cuisine.
• Experience leading Central Kitchen and multi-outlet operations.
• Strong leadership, SOPs, and cost-control knowledge.

Responsibilities

• Lead Central Kitchen and outlet culinary operations.
• Maintain menu quality, cost control, hygiene and SOP adherence.
• Develop and improve menu items while ensuring brand standards.
• Monitor kitchen efficiency, training, and performance reviews.
• Coordinate with Operations, Purchasing, Stores and Management.

Skills

Leadership

Kitchen management

Team management

Food cost control

Hygiene & food safety

Menu development

Quality standards

Communication

Fast-paced environment

Education

Culinary / Hotel Management qualification

Job description

Bangalore North, India | Posted on 09/22/2026

Popo Ventures Private Limited is a Bengaluru-based, active hospitality company founded in 2017 by Abhijit Gupta and Nikhil Gupta. It operates popular restaurant brands including The Pizza Bakery, Paris Panini, and Smash Guys, focusing on premium fast-casual dining and cloud kitchens

Job Description

JOB DESCRIPTION – HEAD CHEF

Company: POPO Global Private Limited Department: Culinary / Kitchen Operations Position: Head Chef Location: Bengaluru Reporting To: Chef Partner – Chef Gurudath Shiva Pooja Business Scale: 43+ outlets across Bengaluru, with plans for global expansion Salary: ₹1,30,000 – ₹1,70,000 per month

About POPO Global Private Limited

POPO Global Private Limited is a growing Food & Beverage organisation with 43 outlets across Bengaluru and an expanding presence planned across global markets. As we continue to scale our operations, we are looking for dynamic HR professionals who can contribute to our high-volume recruitment and people-growth initiatives.

Job Summary

POPO Global Private Limited is looking for an experienced and highlyskilled Head Chef to lead Central Kitchen and outlet culinaryoperations. The Head Chef will be responsible for food quality, menudevelopment, kitchen efficiency, cost control, SOP adherence, hygiene, teammanagement, and maintaining consistent culinary standards across all outlets.

The ideal candidate must have a minimum of 10 years of experience inthe restaurant industry with strong hands-on expertise in bothContinental and Italian cuisines .

Mandatory Requirements

• Minimum 10 years of experience in therestaurant industry .
• Strong hands-on knowledge of Continental andItalian food preparation and presentation.
• Experience managing Central Kitchen and/ormultiple restaurant outlets .
• Proven experience in kitchen team managementand leadership.
• Strong knowledge of food costs, wastage controland inventory management.
• Good understanding of kitchen hygiene and foodsafety standards.
• Strong knowledge of restaurant SOPs andquality standards.
• Experience in menu development and improvement.
• Excellent communication, leadership andproblem-solving skills.
• Ability to work in a fast-paced restaurantenvironment.
• Willingness to travel between Central Kitchenand outlets when required.

Key Responsibilities

Menu & Food Quality

• Improve and develop existing menu items whilemaintaining brand standards.
• Ensure consistency in taste, quality,presentation and portion control across all outlets.
• Maintain high attention to detail to preservefood quality.
• Review customer feedback regularly andimplement corrective actions.
• Drive menu innovation while maintainingoperational feasibility and cost efficiency.
• Ensure all brand SOPs are consistentlyfollowed by kitchen teams.
• Monitor kitchen efficiency, productivity andoperational standards.
• Plan and coordinate food dispatches from theCentral Kitchen to outlets.
• Ensure smooth coordination between CentralKitchen and outlet kitchens.
• Monitor kitchen equipment, maintenance,cleanliness and working conditions.

Cost Control & Wastage Management

• Monitor food costs, portion control andkitchen operating costs.
• Implement effective measures to reduce foodwastage.
• Work closely with Purchasing and Stores teamsto optimize sourcing costs.
• Monitor raw material utilization and ensureminimum wastage.
• Identify opportunities to improve kitchenprofitability and efficiency.

Team Management

• Participate in hiring kitchen personnel forthe Central Kitchen and outlets.
• Train, develop and monitor kitchen teams.
• Conduct regular performance reviews andprovide feedback.
• Build and maintain a motivated and positivekitchen environment.
• Ensure high standards of hygiene andcleanliness across Central Kitchen and outlets.
• Conduct regular kitchen hygiene and foodsafety checks.
• Ensure compliance with company hygiene andfood safety SOPs.
• Take immediate corrective action fordeviations.

Coordination & Reporting

• Work closely with Operations, Purchasing,Stores and Management teams.
• Review kitchen performance, food cost,wastage, quality and operational challenges.
• Report culinary and kitchen-related matters to Chef Partner – Chef Gurudath Shiva pooja .
• Maintain regular interaction with managementand implement agreed action plans. Key Performance Areas (KPIs)
• Food quality and consistency
• Continental and Italian cuisine standards
• Menu development and innovation
• Food cost control
• Wastage reduction
• Kitchen efficiency and productivity
• SOP compliance
• Hygiene and food safety
• Customer feedback and corrective actions
• Team performance and retention
• Procurement and sourcing cost optimization

Requirements

Candidate Requirements

Experience: Minimum 10 years in the restaurant industry Cuisine Expertise: Continental & Italian – Mandatory Education: Culinary / Hotel Management qualification preferred Leadership: Proven experience managing kitchen teams and senior culinarystaff Operations: Experience in Central Kitchen and/or multi-outlet restaurantoperations preferred Knowledge: Food cost, inventory, wastage control, hygiene, SOPs and foodsafety Communication: Strong verbal and interpersonal communication skills Location: Bengaluru Travel: Should be comfortable travelling between outlets when required

Important: Candidates must have a minimum of 10 years of restaurant industryexperience and hands-on experience in both Continental and Italian cuisines. Candidates who do not meet these mandatory criteria will not be considered.

• Competitive salary based on experience andexpertise.
• Opportunity to lead culinary operations acrossmultiple outlets.
• Opportunity to work directly with ChefPartner – Chef Gurudath Shiva Pooja and the management team.
• Opportunity to contribute to menu developmentand culinary innovation.
• Career growth opportunities within theorganisation.
• Leadership exposure across Central Kitchen andoutlet operations.
• Professional and collaborative workenvironment.
• Employee benefits as per company policy.
• Recognition and performance-based growthopportunities.
• Opportunity to play a key role in improvingfood quality, kitchen efficiency and overall culinary standards.