Offsite Head Chef

Description

We are seeking an accomplished and visionary Head Chef to helm our culinary operations across multiple locations within a major airport. This pivotal role demands a leader with a passion for high-quality food service, a strong commitment to hygiene standards, and a knack for culinary innovation. You will be instrumental in shaping our food offerings, mentoring our kitchen teams, and ensuring an exceptional dining experience for our clientele.

Responsibilities and Duties

* Oversee all kitchen activities across various locations during each shift, ensuring efficient food preparation and service. * Maintain consistent food quality and impeccable kitchen cleanliness, strictly adhering to hygiene and safety regulations. * Ensure a smooth kitchen workflow and provide effective guidance to kitchen staff. * Spearhead the research and development of new dishes suitable for our operational needs. * Collaborate closely with the production team to scale up new culinary creations while preserving quality and consistency. * Conduct thorough food trials and work with chefs to refine recipes. * Analyze customer preferences, food preparation capabilities, and operational limitations to recommend appropriate food and beverage options. * Develop seasonal and customized menus to elevate the dining experience for our patrons. * Provide comprehensive training to chefs and production teams on proper cooking methods, food presentation, and hygiene protocols. * Implement standard operating procedures to guarantee consistent quality in all food items. * Conduct regular assessments and feedback sessions to enhance the performance of the kitchen team. * Undertake any other related tasks assigned by management to improve overall kitchen performance, efficiency, and quality.

Qualifications and Requirements

* A diploma or degree in Culinary Arts, Food Science, Food Production, or a related field. * A minimum of 5-8 years of progressive experience in a leadership role within food manufacturing, airline catering, or high-volume food and beverage operations. * Proven expertise in the research and development of new dishes in collaboration with production teams. * Strong and demonstrable experience with Indian cuisine is essential. * Previous experience working with airline lounges, hospitality, or large-scale food service operations is advantageous. * Comprehensive knowledge of food safety management systems such as HACCP, ISO 22000, and relevant regulations. * Demonstrated ability to train chefs and production teams on cooking techniques, hygiene standards, and kitchen SOPs. * Skill in analyzing customer profiles, food preparation facilities, and service requirements to develop suitable menus. * Ability to thrive in a fast-paced, high-pressure environment while maintaining stringent quality control. * Willingness to undertake any other assigned duties.

Working Condition

Salary

Basic Salary 7500