Head Chef (Indian Cuisine)

Head Chef (Indian Restaurant) - Job Scope

1) Kitchen Operations & Food Preparation

• Oversee daily kitchen operations and ensure smooth workflow.

• Prepare and cook authentic Indian dishes (North / South Indian, tandoor, curry, briyani, snacks, etc.).

• Ensure consistency in taste, portioning, and presentation.

• Plan daily mise-en-place and manage cooking schedules during peak hours.

2) Menu Planning & Recipe Control

• Create and improve menu items, including seasonal specials.

• Standardise recipes, portion sizes, and cooking methods.

• Control food quality and ensure dishes follow restaurant standards.

3) Food Safety & Hygiene

• Ensure kitchen follows SFA hygiene and food safety regulations.

• Maintain cleanliness of kitchen, equipment, storage areas, and workstations.

• Monitor proper food storage, labelling, FIFO, and temperature control.

4) Inventory & Cost Control

• Monitor stock levels and order ingredients based on sales forecast.

• Minimise food wastage and manage food cost efficiently.

• Check quality of raw materials and ensure freshness of spices, meat, vegetables, etc.

5) Staff Supervision & Training

• Supervise kitchen team (cook, assistant cook, kitchen helpers).

• Train staff on Indian cooking techniques, hygiene, and restaurant SOP.

• Assign duties, manage shift schedules, and ensure teamwork in the kitchen.

6) Kitchen Equipment & Maintenance

• Ensure proper usage and maintenance of kitchen equipment (tandoor oven, stove, grinders, etc.).

• Report equipment faults and coordinate repairs when needed.

7) Coordination with Management

• Work closely with restaurant manager on sales planning and customer feedback.

• Handle customer requests (spice level, dietary requirements, halal/vegetarian needs).

• Support banquet, catering, and large orders if required.