Chef TASC Outsourcing

About the Role: We are seeking a highly skilled and experienced Chef to lead our kitchen operations in India. The ideal candidate will bring creativity and expertise in culinary techniques, menu planning, and food safety practices, ensuring exceptional dining experiences while managing a dynamic team and maintaining operational efficiency. Responsibilities: Oversee and coordinate daily kitchen operations to ensure smooth service delivery Develop, design, and update menus reflecting current trends and local tastes Ensure consistent food quality, presentation, and portion control Train, mentor, and supervise kitchen staff, fostering a collaborative and high-performance environment Manage inventory, order supplies, and maintain cost controls to optimize profitability Implement and enforce food safety, hygiene, and sanitation standards in compliance with FSSAI regulations Collaborate with suppliers to source fresh, high-quality ingredients Monitor kitchen equipment maintenance and ensure a safe working environment Required Qualifications: Minimum 5 years of experience working as a professional chef in a high-volume or fine-dining establishment Diploma or degree in Culinary Arts, Hospitality Management, or related field Advanced technical proficiency in culinary skills, food preparation, and kitchen management Demonstrated expertise in menu planning, recipe development, and cost control In-depth knowledge of food safety, hygiene standards, and sanitation protocols Strong leadership, communication, and team-building abilities Ability to work under pressure and maintain consistency in a fast-paced environment Preferred Qualifications: Certification in HACCP, ServSafe, or equivalent food safety program Experience specializing in regional Indian cuisines and contemporary culinary trends Proven track record in budgeting, inventory management, and vendor negotiations Familiarity with modern kitchen technologies and equipment Strong creativity in dessert preparation or specialty cooking techniques Prior experience leading culinary teams in multi-outlet or resort settings