The Head Chef is responsible for leading all kitchen operations of a fine-dining North Indian restaurant, ensuring exceptional food quality, consistency, presentation, guest satisfaction, and profitability. The role oversees menu development, culinary innovation, food costing, inventory management, hygiene standards, and the development of the kitchen brigade. The Head Chef serves as the culinary ambassador of the restaurant and is accountable for maintaining authentic North Indian flavors while delivering a premium dining experience.

• Lead and manage all kitchen operations and food production activities.
• Ensure authentic preparation of North Indian dishes including kebabs, curries, biryanis, tandoor specialties, breads, and regional delicacies.
• Develop seasonal menus, tasting menus, and signature dishes.
• Maintain consistency in taste, quality, portioning, and presentation.
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