Head Chef

HYVE HOTEL, SILIGURI; United States; Remote; USD 50,000 - 80,000; Full time

Job summary

An innovative hotel is seeking a dynamic Head Chef to lead its kitchen team. This role involves menu planning, food cost management, and ensuring the highest quality of food and hygiene standards. The ideal candidate will have extensive experience in a similar role, showcasing expertise in both international and regional cuisines. You will be responsible for developing diverse menus, managing kitchen operations, and fostering a productive team environment. If you thrive in high-pressure situations and are passionate about culinary excellence, this opportunity is perfect for you.

Qualifications

• 5-8 years of experience in a similar role in hotels/restaurants.
• Strong knowledge of international and regional cuisines.

Responsibilities

• Develop and curate diverse and high-quality menus.
• Manage kitchen operations, including inventory and budgeting.
• Supervise and train kitchen staff to maintain efficiency.

Skills

Menu Planning

Food Cost Management

Team Leadership

Food Safety Compliance

Customer Service

Education

Degree in Culinary Arts

Diploma in Hotel Management

Job description

HEAD CHEF- HYVE HOTEL, Siliguri

Job Summary:

We are seeking an experienced and innovative Head Chef to lead our kitchen team. The ideal candidate should have expertise in menu planning, food cost management, and team leadership while ensuring the highest quality of food and hygiene standards.

Key Responsibilities:

Kitchen & Menu Management

• Develop and curate diverse and high-quality menus, catering to various customer preferences.
• Innovate and introduce new dishes while maintaining the authenticity of traditional cuisines.
• Ensure food presentation and taste meet the hotels standards.

Operations & Cost Control

• Manage kitchen operations, including inventory, budgeting, and supplier negotiations.
• Monitor food costs, waste control, and portion sizes to maximize profitability.
• Maintain and ensure compliance with all food safety and hygiene regulations.

Team Leadership & Training

• Supervise and train kitchen staff, ensuring a productive and disciplined work environment.
• Assign duties and oversee performance to maintain efficiency.
• Foster a culture of teamwork, innovation, and continuous improvement.
• Manage KST staff.

Customer Experience & Quality Control

• Ensure consistent food quality and presentation for an excellent dining experience.
• Address customer feedback and make necessary improvements to meet guest expectations.

Requirements:

• Experience: Minimum 5-8 years in a similar role in hotels/restaurants.
• Education: Degree/Diploma in Culinary Arts, Hotel Management, or equivalent.
• Strong knowledge of international and regional cuisines.
• Excellent leadership, organizational, and communication skills.
• Ability to handle high-pressure situations and large-scale kitchen operations.

Salary & Benefits:

• As per Industry Standards