Head Chef
Published date: 2026/11/06
- Location: Mumbai, Maharashtra, India
Summary
Looking for Head Chef for the Multi cuisine restaurant at Jio World Centre. To organize, develop, operate and administer the Kitchen in producing consistent quality of food & beverage in the outlet, as per international standards, at a pre-determined cost and strictly in time for service to achieve the maximum level of guest satisfaction, organizational profitability and high staff morale.
Key activities
• Identifies and develops new products and equipment to enhance the product quality.
• Develops and defines quality standards of food preparation and presentation.
• Checks and maintains costs and wastages without compromising on quality.
• To assist the Food and Beverage Manager in the development of all new menus and menu changes.
• To recommend Food and Beverage standards and specifications and portions in clear relationship to prices and external competition.
• Responsible for maintaining cost control in food preparation.
• To keep wastage of food to the minimum at all stages of food production.
• To manage the kitchen stewarding department and ensure the kitchen is cleaned and sanitized as per international food safety standards.
• Ensure that all legal compliance such as FSSAI , ISO are met and records maintained for audits at any given point of time
• Prepare capital and operational budgets in order to achieve desired profitability.
Key skills
• Someone working in similar capacity with overall experience of 10+ years and atleast 3 years of experience in standalone restaurants.
• Looking at someone who has worked with Oberoi group as Kitchen Executive in the past
• International experience in good restaurants is preferred.
• Someone who wants to explore new challenges and is abreast with the dynamic culinary trends.
• The candidate should have the maturity and people management skills to handle and motivate a diverse and young team.
• Someone who wants to run the restaurant with a high level of commitment and passion.
• Someone who keeps guests in mind while planning menus and is flexible with the changing environment and customer needs
Looking for Head Chef for the Multi cuisine restaurant at Jio World Centre. To organize, develop, operate and administer the Kitchen in producing consistent quality of food & beverage in the outlet, as per international standards, at a pre-determined cost and strictly in time for service to achieve the maximum level of guest satisfaction, organizational profitability and high staff morale.
Key activities
• Identifies and develops new products and equipment to enhance the product quality.
• Develops and defines quality standards of food preparation and presentation.
• Checks and maintains costs and wastages without compromising on quality.
• To assist the Food and Beverage Manager in the development of all new menus and menu changes.
• To recommend Food and Beverage standards and specifications and portions in clear relationship to prices and external competition.
• Responsible for maintaining cost control in food preparation.
• To keep wastage of food to the minimum at all stages of food production.
• To manage the kitchen stewarding department and ensure the kitchen is cleaned and sanitized as per international food safety standards.
• Ensure that all legal compliance such as FSSAI , ISO are met and records maintained for audits at any given point of time
• Prepare capital and operational budgets in order to achieve desired profitability.
Key skills
• Someone working in similar capacity with overall experience of 10+ years and atleast 3 years of experience in standalone restaurants.
• Looking at someone who has worked with Oberoi group as Kitchen Executive in the past
• International experience in good restaurants is preferred.
• Someone who wants to explore new challenges and is abreast with the dynamic culinary trends.
• The candidate should have the maturity and people management skills to handle and motivate a diverse and young team.
• Someone who wants to run the restaurant with a high level of commitment and passion.
• Someone who keeps guests in mind while planning menus and is flexible with the changing environment and customer needs
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