Head Chef (QSR)
- Pivotdive
- 5 - 6 years
- Delhi, NCR
- 2 months ago
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Job Description
Role Title: Head Chef (QSR )
Role Summary:
The Head Chef is responsible for conceptualizing and executing a sci-fi-themed menu, ensuring
kitchen efficiency, recipe standardization, innovative food presentation, and seamless workflow
planning. The chef will oversee food trials, plating, cost analysis, vendor selection, and staff training,
ensuring that food quality, taste, and presentation align with the immersive sci-fi dining experience.
The role requires a balance of culinary expertise, operational efficiency, and creativity in food
innovation to differentiate the brand in the QSR space.
Key Responsibilities
1. Kitchen Design & Workflow Planning
The chef will play an integral role in designing a high-efficiency, compact, and optimized kitchen
layout suited for a QSR format.
Responsibilities include:
A) Collaboration with Architects & Consultants: Work closely with designers and engineers to ensure
the kitchens physical structure, ventilation, and utility setup supports efficient operations. B)
Develop a smooth production line from ingredient preparation to final plating and service.
C) Identify essential kitchen appliances, cooking stations, and prep areas, ensuring they align with
menu requirements.
D) Ensure compliance with HACCP standards, fire safety measures, and ventilation requirements for
a safe and legally compliant kitchen.
2. Menu Conceptualization & Development
The chef will be responsible for designing an innovative, immersive, and scalable menu that aligns
with the brand's identity.
Conceptualizing Unique Sci-Fi Inspired Dishes: Design a futuristic and engaging menu that aligns with
the brand's thematic experience.
Menu Engineering & Feasibility:
Evaluate the local supply chain and ingredient availability to ensure menu feasibility.
Ensure a balance between cost efficiency and menu creativity.
Menu Descriptions & Visual Representation:
Create detailed, engaging descriptions of each dish, explaining the ingredients and unique elements.
Work with the design team to produce visual representations of menu items for promotional use.
Small Kitchen Equipment & Gadgets Selection:
Identify specialized tools required for unique menu elements.
3. Recipe Standardization & Costing
The chef must ensure consistency across all menu items, regardless of location or batch size. This
involves:
Recipe Development & Documentation:
Detailed ingredient breakdown with specific measurements.
Step-by-step method descriptions for consistency in preparation.
Alternative ingredient options for contingencies.
Portion Standardization:
Define portion sizes to maintain uniformity in serving sizes.
Ensure cost-effective portion control without compromising customer satisfaction.
Food Costing & Profitability Analysis:
Conduct ingredient cost breakdowns for each menu item, unit cost of Recipe.
Wastage, Time to produce the recipe.
Optimize supplier contracts to maintain profit margins while ensuring high-quality ingredients.
Establish a suggested price structure balancing affordability and premium appeal.
4. Food Trials & Quality Control
Before launch, all menu items must undergo extensive testing and refinement to ensure they meet
the desired taste, texture, and presentation.
Responsibilities include:
Recipe Development & Testing:
Experimenting with different ingredient combinations, textures, and flavours.
Adjusting cooking times and techniques for optimized preparation.
Plating, Portioning, and Garnishing Standards:
Define plating & packaging aesthetics that align with the concept.
Implement portion control measures to ensure consistency across servings.
Standardize garnishing techniques for visual appeal.
Final Kitchen Training & Menu Trials:
Conduct test runs with kitchen staff to fine-tune preparation and service.
Gather feedback and make necessary adjustments before the final launch.
Quality Assurance & Standard Compliance:
Implement HACCP guidelines for food safety.
Conduct regular food quality audits to ensure consistency.
FSSAI and other licenses or certifications needed to run the operation.
5. Innovative Plating & Interactive Presentation
Since the QSR format is experience-driven, the chef must implement creative plating and interactive
food presentation techniques, including:
Concept Inspired Plating:
Design futuristic plating that matches the restaurants theme (e.g., dishes served in space
containers).
Customer Engagement through Plating:
Selection of Crockery, Cutlery & Packaging:
Identify theme-based serving dishes that enhance the dining experience.
6. Vendor & Supply Chain Management
The chef will oversee ingredient procurement and supplier selection, ensuring quality and cost
effectiveness.
Key responsibilities include:
Selecting Key Suppliers:
Identify and establish relationships with reliable local suppliers. Source specialized
ingredients required for unique menu items.
Inventory Management & Cost Control:
Implement real-time inventory tracking systems.
Reduce food wastage by optimizing order quantities.
Maintain ingredient quality while ensuring cost-effective purchasing.
Logistics & Storage Solutions:
Develop proper storage procedures to maintain ingredient freshness.
Work with vendors to ensure timely ingredient deliveries.
7. Staff Training & Development
To ensure smooth operations, the chef must develop a highly trained, efficient, and motivated
kitchen team.
Responsibilities include:
Training Programs & SOP Implementation:
Conduct culinary workshops on recipe execution, cooking techniques, and plating.
Train staff in proper food safety, hygiene, and kitchen best practices.
Live Food Demonstrations:
Perform hands-on demonstrations of complex dishes to ensure clarity.
Cross-Training for Kitchen Efficiency:
Ensure team members can handle multiple roles for operational flexibility.
Quality & Performance Monitoring:
Conduct performance reviews and skill assessments for continuous improvement.
8. Kitchen Operations & Troubleshooting
Ensuring smooth daily kitchen operations requires:
Supervising Daily Prep & Service:
Oversee food preparation, cooking, and assembly.
Monitor kitchen hygiene and efficiency.
Problem-Solving & Crisis Management:
Address unexpected ingredient shortages or equipment failures.
Ensure minimal downtime during peak hours.
Collaborating with Management:
Work closely with restaurant managers and business stakeholders to align kitchen performance with
business goals.
9.Teamwork & Leadership in the Kitchen
Cultivating a Positive Team Culture:
Foster a work environment that encourages teamwork, respect, and open communication.
Lead by example, demonstrating professionalism, commitment, and passion for culinary excellence.
Effective Communication & Coordination:
Ensure clear delegation of tasks and responsibilities among kitchen staff.
Maintain smooth coordination between kitchen, service, and management teams to ensure efficient
operations.
Conflict Resolution & Staff Well-Being:
Address conflicts promptly and professionally to maintain a harmonious work environment.
Building a High-Performance Team:
Identify high-potential team members and provide growth opportunities through skill development.
Leading Under Pressure & Crisis Management:
Stay calm and composed during peak hours or high-pressure situations, ensuring the team remains
focused.
Quickly resolve operational challenges while maintaining food quality and service speed.
10. Reporting & Documentation
Operational Reporting: Maintain detailed kitchen reports, including daily food production, wastage,
and efficiency tracking. Regularly update ingredient usage, cost analysis, and supplier performance
reports.
Recipe & SOP Documentation: Ensure all recipes, preparation methods, and kitchen SOPs are well
documented for consistency.
Waste & Loss Analysis: Record food wastage, spoilage, and discrepancies to implement corrective
actions and improve cost efficiency.
Training & Compliance Reports: Maintain staff training records, hygiene audits, and safety
compliance reports.
11. Internal Audit & Compliance
Food Safety Audits: Conduct periodic internal audits to ensure adherence to HACCP, FSSAI, and
other regulatory standards.
Quality Control Checks: Implement routine checks for ingredient quality, portion control, and food
presentation.
Operational Efficiency Audits: Assess kitchen workflow, equipment maintenance, and overall
efficiency to identify areas for improvement.
Supplier & Vendor Audits: Periodically evaluate suppliers for consistency in quality, pricing, and
delivery timelines.
Customer Experience & Feedback Audits: Monitor reviews, complaints, and customer satisfaction
levels to drive continuous improvement.
Qualifications & Experience
Educational Qualifications:
Bachelor's/ Masters degree in Culinary Arts, Hotel Management, or a related field.
Certification in HACCP, Food Safety, or any relevant industry-standard accreditation is preferred.
Experience:
7+ years of experience in a high-paced commercial kitchen environment, preferably in a QSR format
or theme-based restaurant.
Proven experience in menu conceptualization, kitchen operations, and food cost management.
Prior experience in leading food trials, recipe standardization, and vendor management.
Experience in sci-fi or themed dining concepts is a plus.
Skills & Competencies:
1. Strong culinary and food innovation skills, with an eye for futuristic presentation.
2. Expertise in menu engineering, costing, and profitability analysis.
3. Ability to manage high-efficiency kitchen workflows and multi-location standardization.
4. Knowledge of food safety regulations, HACCP, and QSR kitchen compliance.
5. Strong leadership, team-building, and staff training abilities.
6. Excellent problem-solving skills, with the ability to handle high-pressure situations.
7.Effective communication and collaboration with designers, suppliers, and business stakeholders.
8. Passion for food trends, creativity, and guest engagement through innovative cuisine.
Job Classification
Industry: Hotels & RestaurantsFunctional Area / Department: Food, Beverage & Hospitality
Role Category: F&B Service
Role: Shift Manager / Supervisor
Employement Type: Full time
Contact Details:
Company: PivotdiveLocation(s): Delhi, NCR
Keyskills: Head chef QSR Restaurant Menu Conceptualization & Development Recipe Standardization & Costing Kitchen Design & Workflow Planning
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