Head Chef

Hotel Central Plaza,Siliguri; Siliguri; On-site; INR 257,000 - 391,000; Full time

Benefits offered by this job

Food provided

Paid time off

Provident Fund

Job summary

Hotel Central Plaza,Siliguri head chef role leads the kitchen, overseeing food prep, inventory, and staff to maintain high quality and safety standards.

Will balance culinary creativity with cost control, develop seasonal menus, and ensure consistent plating across all service periods, including evenings and weekends.

The position requires 5+ years of experience in professional kitchens with supervisory exposure and a proven ability to lead a busy hospitality kitchen.

Qualifications

• 5+ years of professional kitchen experience with supervisory roles.
• Advanced knowledge of cooking techniques and global culinary trends.
• Strong decision-making and delegation skills.
• Ability to work evenings, weekends, and holidays.

Responsibilities

• Menu development: Design seasonal menus, innovate recipes, and ensure dishes match the restaurant's theme and price point.
• Quality control: Inspect and approve every dish before it leaves the pass to ensure consistency, taste, and presentation.
• Staff leadership: Hire, train, schedule, and mentor the kitchen brigade (sous chefs, line cooks, and prep staff).
• Financial management: Monitor food costs, minimize waste, calculate profit margins, and manage cash flow using POS systems.
• Inventory & procurement: Track stock levels, forecast demand, and negotiate with suppliers for fresh ingredients.
• Compliance: Enforce hygiene, allergen management, and health and safety regulations to ensure a compliant workspace.

Skills

Leadership

Menu development

Food safety

Budget management

Staff training

Job description

A head chef (or chef de cuisine) is the leader of the kitchen. They direct all culinary operations, oversee food preparation, manage inventory, and supervise the kitchen staff. They balance culinary creativity with financial management to maximize profitability while maintaining high quality and safety standards.

Core Responsibilities:-

• Menu Development: Design seasonal menus, innovate recipes, and ensure dishes match the restaurant's theme and price point.
• Quality Control: Inspect and approve every dish before it leaves the pass to ensure consistency, taste, and presentation.
• Staff Leadership: Hire, train, schedule, and mentor the kitchen brigade (sous chefs, line cooks, and prep staff).
• Financial Management: Monitor food costs, minimize waste, calculate profit margins, and manage cash flow using point-of-sale (POS) systems.
• Inventory & Procurement: Track stock levels, forecast demand, and negotiate with food suppliers for fresh, quality ingredients.
• Compliance: Enforce strict hygiene, allergen management, and health and safety regulations to ensure a compliant, clean workspace.

Key Requirements & Skills

• Experience: Typically requires 5+ years of experience in a professional kitchen, including previous supervisory roles (e.g., as a Sous Chef).
• Culinary Expertise: Advanced knowledge of various cooking techniques, food safety standards, and global culinary trends.
• Leadership & Organization: Strong decision-making, conflict resolution, and delegation skills to keep the kitchen running smoothly during high-pressure service periods.
• Physical & Mental Stamina: Ability to stand for extended periods, work in hot/noisy environments, and work flexible shifts (evenings, weekends, and holidays)

Pay: ₹23,000.00 - ₹35,000.00 per month

Benefits:

• Food provided
• Paid time off
• Provident Fund

Experience:

• Kitchen Incharge: 3 years (Preferred)

Work Location: In person