Head Chef

CGC University is seeking an experienced and dynamic Executive Chef to lead its culinary operations. The ideal candidate should possess extensive expertise in Continental, Indian, and Tandoor cuisine, with a proven track record of managing high-volume kitchens, menu planning, food quality, hygiene compliance, and kitchen staff. The Executive Chef will be responsible for delivering exceptional dining experiences while ensuring operational efficiency, cost control, and adherence to food safety standards.

Key Responsibilities

Culinary Operations

• Plan, develop, and execute innovative menus featuring Continental, Indian, and Tandoor cuisines.
• Ensure consistency in food taste, quality, presentation, and portion control.
• Introduce seasonal and specialty menus.
• Maintain high culinary standards across all food outlets.

Kitchen Management

• Lead and supervise Sous Chefs, Chef de Parties, Commis Chefs, and kitchen support staff.
• Schedule staff duties and monitor productivity.
• Foster a culture of teamwork, discipline, and continuous learning.

Food Quality & Safety

• Ensure strict compliance with FSSAI, HACCP, and hygiene standards.
• Monitor food preparation, storage, and handling procedures.
• Conduct regular quality checks and kitchen audits.

Inventory & Cost Control

• Plan procurement of raw materials and ingredients.
• Monitor inventory levels and stock rotation.
• Control food costs and minimize wastage.
• Coordinate with vendors to ensure quality and timely supplies.

Menu Planning & Innovation

• Design balanced, nutritious, and appealing menus.
• Introduce new recipes and culinary trends.
• Cater to special dietary requirements and university events.

Operations Management

• Ensure timely preparation and service of meals.
• Coordinate banquet, conference, VIP, and institutional catering.
• Handle operational challenges during service hours.

Training & Development

• Train and mentor kitchen staff on culinary techniques, hygiene, and food safety.
• Conduct regular skill development sessions.
• Evaluate staff performance and recommend improvements.

Compliance & Documentation

• Maintain kitchen records, inventory reports, and production logs.
• Ensure compliance with university policies and statutory regulations.
• Prepare operational reports for management.