Head Chef

Charcoal Concepts; Bengaluru; On-site; INR 1,200,000 - 2,000,000; Full time

Job summary

Charcoal Concepts in Bengaluru invites a hands-on culinary leader to run the kitchen with precision, creativity, and heart. You will work with the Executive Chef and management to deliver consistently exceptional food and guest experiences.

You will oversee daily operations, uphold standardized recipes, plan production, manage costs, mentor staff, and help develop menus reflecting trends and local sourcing, while ensuring flawless presentation.

Qualifications

• Must lead daily kitchen operations with responsibility for food quality and consistency.
• Experience in planning menus and predicting demand to optimize production.

Responsibilities

• Lead daily kitchen operations from prep to plating and presentation.
• Uphold standardized recipes, portions, and quality across all dishes.
• Plan daily production using forecasts and stay on schedule.
• Delegate tasks clearly and build a positive, collaborative team culture.
• Partner with Executive Chef to develop menus reflecting trends and local sourcing.
• Manage food costs and drive savings without compromising quality.
• Coordinate with front-of-house to ensure seamless service.
• Align with management on strategy and priorities and participate in meetings.
• Maintain high standards of food presentation at all times.
• Support hospitality, events, and dining services as needed.

Skills

Kitchen leadership

Menu development

Cost control

Team management

Forecasting

Quality standards

Cross-functional collaboration

Job description

We're looking for a hands-on culinary leader to run the kitchen with precision, creativity, and heart. You'll work closely with the Executive Chef and management team to deliver consistently exceptional food and guest experiences.

What You'll Do

• Lead daily kitchen operations, from preparation and cooking to plating and presentation
• Uphold standardized recipes, portion sizes, and quality standards, keeping food consistent and service on time
• Plan and communicate the daily production schedule using forecasts
• Delegate tasks clearly and build a positive, collaborative team culture
• Partner with the Executive Chef and management to develop menus that reflect culinary trends, seasonal produce, local sourcing, and guest preferences
• Manage food costs and drive savings without compromising quality
• Work closely with front-of-house teams to ensure seamless service
• Align with the General Manager, Executive Chef, and department heads on strategy and operational priorities, and contribute to management meetings
• Maintain the highest standards of food presentation at all times
• Support the preparation, production, and delivery of Hospitality, Events & Dining services as required.