HEAD CHEF
HEAD CHEF
22
Mohali, Punjab, India
Job Views:
Created Date: 2026-10-06
End Date:
Experience: 4 - 5 years
Salary: 35000
Industry: Others
Openings: 1
Primary Responsibilities :
Culinary Excellence
• Own the quality of every dish leaving the kitchen, with Benne Dosa as our hero item: batter fermentation,
crispness, colour, butter quality, filling, chutneys and sambar.
• Maintain consistent taste, texture and presentation across all shifts, every day.
• Standardise recipes, portion sizes and cooking methods so quality never depends on one person.
Menu and Innovation
• Stay current with trending South Indian dishes such as Mysore masala dosa, podi idli, ghee roast, neer
dosa, Kerala parotta and curries, Chettinad specialties, Andhra meals and filter coffee.
• Develop seasonal specials and new dishes; review the menu regularly using sales data and guest
feedback.
• Balance authentic traditional flavours with the preferences of the local Mohali and Chandigarh tricity
audience.
Kitchen and Team Management
• Lead, train, schedule and mentor the kitchen team (cooks, dosa masters, commis, helpers and stewards).
• Assign stations and responsibilities clearly; maintain discipline and a positive working environment.
• Run regular skill training, especially on dosa preparation and batter handling.
Order and Operations Management
• Manage order flow in peak hours across dine-in, takeaway and delivery platforms to keep service fast and
accurate.
• Coordinate with front-of-house to minimise delays and errors.
• Monitor ticket times and resolve bottlenecks quickly.
Cost, Inventory and Procurement
• Control food cost, wastage and portioning to protect margins.
• Manage inventory, ordering and supplier relationships for rice, urad dal, butter, ghee, spices and fresh
produce.
• Check raw material quality regularly.
Hygiene and Safety
• Enforce FSSAI standards, kitchen cleanliness, food storage and personal hygiene.
Experience Requirements:
Required Skills and Qualifications
• 4-5 years of kitchen experience in South Indian cuisine, including time in a senior, sous or lead role.
• Expert-level skill in Benne Dosa with consistent taste, aroma and texture.
• Strong knowledge of South Indian cuisine across Karnataka, Tamil Nadu, Kerala and Andhra/Telangana
styles.
• Awareness of trending dishes and customer preferences in the market.
• Strong leadership, communication and team-management skills.
• Ability to stay calm and organised under pressure and handle high order volumes.
• Good understanding of food costing, inventory control and kitchen budgeting.
• Knowledge of food safety and hygiene regulations.
• Diploma or degree in Hotel Management or Culinary Arts is preferred but not mandatory; proven skill
matters most.
Desirable Qualities
• Passion for authentic South Indian food and for teaching others.
• Creative mindset with attention to detail.
• Hands-on approach; leads by example.
• Familiarity with POS and kitchen display systems.
