Head Chef European Kitchen

Glass Kitchen; Gurugram District; On-site; INR 900,000 - 1,500,000; Full time

Job summary

Glass Kitchen in Gurugram is seeking an experienced Sous Chef to design menus, develop recipes, and lead a busy kitchen team. You will supervise preparation, plating, and culinary techniques to ensure high quality and consistency.

Responsibilities include managing a brigade of cooks, training staff, and coordinating with suppliers. You will ensure HACCP hygiene standards, control costs, and optimize inventory while delivering premium dining experiences for guests.

Qualifications

• Creativity in developing new recipes and menus.
• Excellent knowledge of cooking methods, techniques, and plating.
• Proven leadership in a head chef or sous chef role.
• Strong organizational and time-management abilities.
• Cost control, inventory management, and supplier coordination.
• Ability to work on-site in Gurugram, including evenings and weekends.

Responsibilities

• Design and develop menus and recipes for the establishment's concept.
• Supervise dish preparation, plating standards, and culinary quality.
• Manage and train a kitchen brigade, recruit and motivate staff.
• Ensure HACCP hygiene and safety standards are met.

Skills

Creativity

Technical cooking mastery

Leadership

Organization

Cost control

Stress management

Education

Culinary education

Job description

Company Description

Glass Kitchen is a growing hospitality brand focused on delivering memorable dining experiences in a modern, energetic setting. The company is committed to high-quality cuisine, consistent service, and innovative menus that appeal to a diverse guest base. Team members are encouraged to bring creativity and professionalism to their roles while working in a collaborative, fast-paced environment. Glass Kitchen invests in training, development, and operational excellence to support both guest satisfaction and team success.

Role Description

Designing menus and creating recipes: Envisions and develops the menu based on the establishment's concept, seasonality, and customer expectations.

Supervising the preparation and creation of dishes: Ensure compliance with culinary techniques, plating standards, and both gustatory and visual quality.

Managing a kitchen brigade: Recruit, train, coordinate, and motivate their team (commis, line cooks, sous-chef, etc.).

Ensuring compliance with hygiene and safety standards (HACCP): Control the traceability, storage, and preparation conditions of food.

Managing supplies and inventory: Choose suppliers, negotiate prices, and check the quality of products.

Ensuring profitability: In collaboration with management, they optimize material costs, monitor ratios, and contribute to the establishment's economic performance.

Skills Required

Creativity and a developed sense of taste: Imagining new recipes, revisiting classics, and staying current with culinary trends.

Excellent technical mastery: Perfect knowledge of cooking methods, cuts, flavor combinations, and plating techniques.

Managerial skills: Leading a team that can be large, managing conflicts, and passing on their expertise.

Organization and precision: Planning tasks, meeting deadlines, and keeping the kitchen in order.

Management and analysis: Knowing how to calculate material costs, negotiate with suppliers, and manage inventory.

Stress resistance: Maintaining the quality and speed of service, even during peak hours.

Qualifications

• Minimum 6-8 years of Experience in Sous chef or Similar capacity
• Strong experience in professional kitchens, with prior leadership in a Head Chef or Sous Chef role.
• Proficiency in menu planning, recipe development, and modern culinary techniques.
• Thorough knowledge of food safety, hygiene standards, and kitchen compliance procedures.
• Proven ability to manage and train kitchen teams, delegate tasks, and resolve operational issues.
• Skill in cost control, inventory management, and supplier coordination.
• Excellent organizational and time-management abilities, with attention to detail and consistency.
• Ability to work on-site in Gurugram, including evenings, weekends, and peak service hours as required.
• Formal culinary education or certification is preferred; equivalent experience in high-volume or premium dining environments is highly valued.
• Strong communication skills and a collaborative approach to working with front-of-house and management teams.

Salary Will be No bar for the Right Candidate