Head Chef/Kitchen Manager

HEAD CHEF – ARERA CLUB, BHOPAL

Department

Food & Beverage – Kitchen Operations

Position

Head Chef

Location

Arera Club, Bhopal

Reporting To

Club Management / Food & Beverage Operations Head

About the Role

Arera Club is looking for an experienced, passionate and highly organised Head Chef to lead and manage the complete kitchen operations of the club.

The position involves overseeing multiple food production and service areas, including the main restaurant, outdoor lawn dining, coffee lounge and banquet operations. The ideal candidate should have strong experience across Indian, Chinese and Continental cuisines, along with the ability to manage high-volume food production, maintain consistent food quality and lead a large kitchen team.

The candidate will be responsible for the overall functioning of the kitchen, from menu planning and food preparation to procurement, inventory management, hygiene standards, cost control and execution of events and banquets.

Key Responsibilities1. Overall Kitchen Operations

Take complete ownership of all kitchen operations across Arera Club.

Oversee the main kitchen catering to the restaurant and outdoor lawn dining areas.

Manage the coffee lounge kitchen operations, covering fast food, bakery products, snacks and coffee accompaniments.

Oversee banquet kitchen operations for events and gatherings of up to 150 guests.

Ensure smooth coordination between all kitchen sections and service teams.

Maintain consistency in food quality, presentation, taste and portion sizes across all outlets.

Ensure timely food preparation and dispatch during regular service hours and special events.

Menu Planning & Food Development

Develop, plan and regularly update menus across the restaurant, coffee lounge and banquet sections.

Have strong culinary knowledge and practical expertise in

Indian Cuisine

Chinese Cuisine

Continental Cuisine

Fast Food and Cafe Offerings

Bakery and Basic Pastry Products

Introduce new dishes, seasonal menus and special food promotions.

Standardise recipes, portion sizes and presentation.

Work towards creating menus that balance guest expectations, food quality and profitability.

Banquet & Event Operations

Plan and execute food production for banquets, parties, corporate events and private functions.

Manage kitchen operations for events catering to up to 150 guests.

Ensure proper coordination with the banquet and service teams regarding menus, guest counts and event schedules.

Plan food production, mise en place, manpower and material requirements in advance.

Ensure consistent quality and timely service during simultaneous events and regular restaurant operations.

Team Management & Leadership

Recruit, train, supervise and manage the kitchen brigade.

Allocate responsibilities across different kitchen sections.

Prepare staff duty rosters and manage manpower requirements.

Train kitchen staff on recipes, preparation techniques, hygiene and food presentation.

Establish discipline, accountability and professional kitchen practices.

Conduct regular team briefings and performance reviews.

Build a motivated, efficient and well-organised kitchen team.

Food Costing, Procurement & Inventory

Take responsibility for food cost management across all kitchen operations.

Prepare and monitor food costing for all menu items.

Control wastage and ensure optimum utilisation of ingredients.

Coordinate with the purchase and stores departments for procurement.

Monitor daily consumption, stock levels and food requisitions.

Ensure proper storage, FIFO practices and inventory rotation.

Conduct regular stock checks and identify discrepancies.

Work towards achieving food cost targets without compromising quality.

Hygiene, Safety & Quality Control

Ensure the highest standards of kitchen hygiene, cleanliness and food safety.

Implement and monitor daily cleaning schedules.

Ensure proper food storage, temperature monitoring and date labelling.

Follow FSSAI guidelines and food safety procedures.

Maintain kitchen equipment and ensure preventive maintenance.

Conduct regular checks of refrigeration, cooking equipment and workstations.

Ensure compliance with health, safety and fire regulations.

Administration & Reporting

Prepare daily and weekly kitchen production plans.

Monitor kitchen expenses, wastage and operational efficiency.

Maintain records of inventory, food costs and kitchen requirements.

Coordinate with the management and service teams to resolve operational issues.

Submit regular reports on kitchen performance, staffing, maintenance and procurement requirements.

Desired Candidate Profile

Minimum 7–10 years of experience in professional kitchen operations.

At least 3 years of experience in a Head Chef, Executive Chef or Senior Sous Chef position.

Experience in managing multi-cuisine restaurants, clubs, hotels or large food service establishments.

Strong working knowledge of Indian, Chinese and Continental cuisines.

Experience in managing cafe or coffee lounge operations would be an advantage.

Prior experience in banquet operations and large-format food production is essential.

Strong understanding of food costing, inventory management and kitchen controls.

Excellent leadership, team management and organisational skills.

Ability to work under pressure and manage multiple operations simultaneously.

Knowledge of FSSAI regulations and kitchen hygiene standards.

Key Performance Expectations (KPIs)

The Head Chef will be evaluated on

Food quality and consistency across all food service areas.

Food cost management and control of wastage.

Guest satisfaction and food-related feedback.

Efficient execution of banquet events.

Kitchen hygiene, cleanliness and food safety compliance.

Staff productivity, training and retention.

Inventory management and procurement efficiency.

Menu innovation

Pay

₹35,000.00 - ₹60,000.00 per month

Benefits

Flexible schedule

Food provided

Paid time off

Provident Fund

Work Location

In person