Indian Head Chef (Currynama)

The Head Chef for a cloud kitchen will oversee all culinary operations within the kitchen. As the leader of the kitchen team, they will be responsible for menu creation, food quality, staff management, and ensuring efficiency in a high-demand, delivery-only kitchen environment. The Head Chef will ensure that food is consistently prepared according to the company's standards while maintaining strict food safety regulations. They will work closely with other departments, including logistics and marketing, to support the cloud kitchens goals of customer satisfaction, profitability, and operational excellence.

Key Responsibilities:

Menu Development Innovation:

Create and design new menu items that align with market trends, dietary preferences, and customer demands.

Review and refine existing menus to enhance taste, presentation, and profitability.

Ensure that the menu is scalable and can be produced efficiently in a cloud kitchen environment.

Kitchen Operations Management:

Oversee the daily kitchen operations, including food preparation, cooking, packaging, and delivery readiness.

Ensure kitchen staff maintains high standards of cleanliness, organization, and food safety.

Coordinate with the operations team to ensure smooth kitchen workflows and on-time deliveries.

Staff Leadership and Training:

Manage, mentor, and train kitchen staff, including chefs, cooks, and kitchen assistants.

Ensure staff is well-trained in food safety procedures, proper cooking techniques, and equipment handling.

Develop a positive work environment, promoting teamwork, and continuous learning.

Quality Control:

Maintain high-quality standards for food preparation and presentation.

Conduct regular quality checks to ensure that all food meets the brands standards.

Address and resolve any food quality issues promptly.

Inventory and Cost Control:

Monitor inventory levels and order supplies as needed, ensuring stock rotation and minimizing waste.

Work with suppliers to source high-quality ingredients at competitive prices.

Control food cost through efficient use of resources, portioning, and waste reduction.

Health and Safety Compliance:

Ensure all kitchen operations comply with local health regulations and food safety standards.

Maintain appropriate records of food safety audits, inventory, and health inspections.

Promote and enforce hygiene protocols among kitchen staff.

Collaboration with Other Teams:

Collaborate with the operations and delivery teams to optimize food packaging and delivery processes.

Work with marketing to ensure that menu items are presented attractively and align with brand guidelines.

Coordinate with customer service to address any food-related complaints or feedback.

Performance Monitoring:

Analyze customer feedback and adjust food offerings as needed to ensure customer satisfaction.

Monitor key performance metrics such as food quality, order accuracy, and delivery times to optimize operations.

Reporting:

Provide regular reports on kitchen operations, food costs, staff performance, and customer feedback to management.

Make recommendations for improvements based on operational performance data.

Qualifications:

Proven experience as a Head Chef or Executive Chef in a commercial kitchen, preferably in a cloud kitchen or high-volume food production environment.

Strong knowledge of food safety standards, kitchen hygiene, and inventory management.

Excellent leadership skills with the ability to manage and motivate a diverse kitchen team.

Experience in menu development and cost control, with a focus on delivering quality food at scale.

Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail.

Strong communication skills to coordinate effectively with other teams (operations, logistics, marketing).

Culinary degree or equivalent experience is preferred.

Proficiency with kitchen equipment and technology tools for cloud kitchen management (e.g., inventory software, delivery platforms).

Flexibility to work irregular hours or shifts, as cloud kitchens operate outside traditional restaurant hours.

Working Conditions:

Fast-paced environment with a focus on efficiency and quality.

Shifts may vary based on operational needs (early mornings, evenings, weekends, or holidays).

Occasional physical labor, including standing for long periods and lifting heavy boxes of supplies., Read more