Head Chef - North Indian Cuisine

Overview

Culinary Leadership

• Lead and manage all kitchen operations and food production activities.
• Ensure authentic preparation of North Indian dishes including kebabs, curries, biryanis, tandoor specialties, breads, and regional delicacies.
• Develop seasonal menus, tasting menus, and signature dishes.
• Maintain consistency in taste, quality, portioning, and presentation.
• Introduce innovative dishes while preserving traditional flavors.

Kitchen Operations

• Supervise Sous Chefs, CDPs, DCDPs, Commis Chefs, and Tandoor specialists.
• Plan production schedules and mise en place requirements.
• Monitor service standards during lunch and dinner operations.
• Ensure all recipes and SOPs are followed consistently.
• Manage kitchen equipment and maintenance requirements.

Cost & Inventory Management

• Control food cost percentages and kitchen expenses.
• Conduct monthly inventory and stock audits.
• Minimize wastage through effective planning and portion control.
• Manage supplier relationships and ingredient sourcing.
• Review purchasing and pricing strategies to maximize profitability.

Quality Assurance

• Monitor quality of raw materials and finished products.
• Ensure all dishes meet restaurant presentation standards.
• Conduct regular tasting sessions and quality checks.
• Handle guest feedback related to food quality and menu offerings.

Team Management

• Recruit, train, mentor, and develop kitchen staff.
• Conduct performance reviews and skill assessments.
• Create duty rosters and manpower plans.
• Foster teamwork and maintain discipline within the kitchen brigade.

Food Safety & Compliance

• Ensure compliance with HACCP, food safety, and hygiene standards.
• Monitor food storage, labeling, and temperature controls.
• Ensure all kitchen staff follow sanitation and safety procedures.
• Maintain compliance with local health authority regulations.

Qualifications

• Diploma or Degree in Culinary Arts, Hotel Management, or equivalent.
• Professional culinary certifications preferred.
• HACCP/Food Safety Certification preferred.

Experience

• 8–12 years of culinary experience.
• Minimum 3–5 years as Head Chef or Executive Sous Chef in a fine-dining Indian restaurant.
• Strong expertise in:

• North Indian Cuisine

• Mughlai Cuisine
• Awadhi Cuisine
• Tandoor Operations

Technical Skills

• Menu Engineering
• Recipe Development
• Food Costing
• Yield Management
• Tandoor Expertise
• Banquet Production
• Inventory Control

Leadership Skills

• Team Leadership

• Coaching & Mentoring

• Decision Making
• Problem Solving
• Guest Focus
• Time Management

KPIs

• Food Cost %
• Kitchen Labor Cost %

• Staff Turnover Rate

• Training Completion %
• Recipe Compliance %
• Wastage %