Head Chef

ibis, ibis Styles, ibis budget; Mysuru; On-site; INR 1,200,000 - 2,400,000; Full time

Job summary

ibis Styles Mysuru in Mysuru, India, is seeking an experienced Head Chef to lead the kitchen with a focus on culinary excellence, leadership, and innovation.

You will manage menu development, food safety, inventory, and team performance, while driving profitability and ensuring top-tier guest satisfaction in a high-volume hotel kitchen.

Qualifications

• Proven leadership and staff motivation in fast-paced kitchens.
• Strong collaboration across departments and effective communication.
• Analytical mindset for cost control, quality metrics, and operations.
• Deep knowledge of food safety, hygiene and sanitation standards.
• Experience with menu planning, recipe development, and cost analysis.

Responsibilities

• Lead kitchen operations for ibis Styles Mysuru, ensuring efficiency and high standards.
• Design and test seasonal menus that reflect trends and customer preferences.
• Monitor inventory, place orders, and implement cost-saving measures without quality loss.
• Maintain strict hygiene and safety compliance; document health protocols.
• Mentor and develop kitchen staff; conduct performance reviews and training.
• Collaborate with front-of-house and procurement to optimize operations.

Skills

Leadership

Team Management

Menu Development

Food Safety

Costing & Inventory

Communication

Problem Solving

Education

Culinary Qualifications

Food Safety Certification

Job description

Job Description

We're looking for an experienced and creative Head Chef to lead our kitchen operations in ibis Styles Mysuru, India. The ideal candidate will be passionate about culinary excellence, possess exceptional leadership abilities, and demonstrate a proven track record in menu innovation, food quality control, and team management. As Head Chef, you will be responsible for ensuring our kitchen operates efficiently while maintaining the highest standards of hygiene, safety, and culinary artistry. This is an exciting opportunity to showcase your visionary approach to food preparation and inspire a talented culinary team.

Responsibilities

• Kitchen Leadership & Operations
  • Manage and oversee all kitchen operations, ensuring smooth workflow and optimal efficiency
  • Supervise, train, mentor, and motivate kitchen staff to achieve excellence in food preparation and service
  • Implement standard operating procedures and maintain professional standards across all kitchen activities
  • Foster a collaborative and supportive kitchen environment that encourages continuous improvement
• Menu Development & Innovation
  • Design, develop, and test seasonal and signature menus that reflect culinary trends and customer preferences
  • Maintain consistency and quality across all dishes while ensuring food presentation meets organizational standards
  • Analyze customer feedback and dietary requirements to customize menu offerings
  • Balance creativity with cost-effectiveness to optimize profit margins
• Inventory & Cost Management
  • Monitor food inventory levels and place orders strategically to minimize waste and control costs
  • Analyze food expenses and implement cost-saving measures without compromising quality
  • Ensure proper storage, labeling, and rotation of all food items in compliance with safety standards
  • Manage vendor relationships and negotiate pricing to achieve optimal value
• Health, Safety & Quality Assurance
  • Enforce strict compliance with food hygiene, safety regulations, and sanitation standards
  • Conduct regular kitchen inspections and maintain detailed records of health and safety protocols
  • Implement quality assurance procedures to ensure consistency and excellence in every dish
  • Stay current with local and national food safety regulations specific to Mysuru operations
• Team Development & Performance Management
  • Recruit, onboard, and develop kitchen staff with clear performance expectations and career pathways
  • Conduct regular performance reviews and provide constructive feedback to support staff growth
  • Organize training sessions to enhance culinary skills and maintain team motivation
  • Address performance issues decisively while maintaining a supportive and inclusive workplace
• Cross-Functional Collaboration
  • Work closely with front-of-house staff and management to ensure seamless customer satisfaction
  • Participate in staff meetings and contribute strategic insights to business development initiatives
  • Communicate transparently with management regarding kitchen challenges, opportunities, and resource needs
  • Collaborate with procurement and finance teams to optimize operational efficiency

Qualifications

• Required Skills & Competencies
  • Exceptional leadership and team management abilities with proven experience motivating diverse culinary teams
  • Strong communication and interpersonal skills with the ability to work collaboratively across departments
  • Advanced organizational and time management skills with meticulous attention to detail
  • Comprehensive knowledge of food safety, kitchen hygiene standards, and sanitation regulations
  • Analytical mindset with the ability to assess costs, quality metrics, and operational efficiency
  • Problem-solving capabilities and resilience to work effectively under pressure in fast-paced environments
  • Creativity and innovation in food presentation, menu development, and culinary techniques
  • Budget management and financial acumen to control costs and maximize profitability
  • Flexibility and adaptability to accommodate diverse cuisines, dietary requirements, and customer preferences
• Required Experience
  • Minimum 5+ years of professional culinary experience, with at least 2-3 years in a Head Chef or senior sous chef position
  • Proven track record of successfully managing kitchen operations and leading culinary teams
  • Demonstrated experience in menu development, food costing, and inventory management
  • Experience working in high-volume kitchen environments with diverse customer bases
• Required Education & Certifications
  • Relevant hospitality or culinary qualifications from a recognized institution
  • Professional culinary training or certification (e.g., culinary arts diploma or equivalent)
  • Current food safety certification or willingness to obtain certification upon hire
  • Knowledge of local food safety regulations and standards applicable to Mysuru, India
• Domain Expertise
  • Expert-level culinary knowledge with proficiency in multiple cooking techniques and cuisines
  • In-depth understanding of food safety protocols, kitchen hygiene standards, and sanitation best practices
  • Expertise in menu planning, recipe development, and food cost analysis
  • Knowledge of vendor management, procurement processes, and supply chain optimization
  • Familiarity with kitchen management systems and point-of-sale technology (preferred)