REQUIREMENTS

• Proven experience as a Head Chef or Senior Sous Chef in an Indian or fine-dining restaurant.
• Strong knowledge of Indian regional cuisines and modern cooking techniques.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Strong understanding of food safety and hygiene regulations.
• Culinary degree/diploma preferred (but not mandatory with proven expertise).

ROLE OVERVIEW

The Head Chef at Talli Kitchen will lead the kitchen team, overseeing all aspects of menu creation, food preparation, and kitchen management. This role requires expertise in authentic Indian cuisine with a modern twist, strong leadership skills, and a passion for delivering high-quality dining experiences.

KEY RESPONSIBILITIES

• Menu Development & Execution
• Design, plan, and update menus reflecting Talli Kitchen’s brand identity.
• Ensure consistent quality, taste, and presentation of all dishes.
• Incorporate seasonal and locally sourced ingredients where possible.
• Kitchen Management
• Supervise, train, and motivate kitchen staff.
• Assign duties, monitor performance, and maintain discipline.
• Implement and enforce hygiene, safety, and sanitation standards (HACCP compliance).
• Cost & Inventory Control
• Manage food costs, portion control, and minimize wastage.
• Monitor stock levels, order supplies, and maintain vendor relationships.
• Work within budgetary guidelines to maximize profitability.
• Leadership & Collaboration
• Work closely with front-of-house team to ensure smooth service.
• Lead by example with a hands-on approach during service hours.
• Mentor junior chefs and foster a positive, team-oriented environment.
• Innovation & Customer Focus
• Stay updated with culinary trends, especially in Indian and fusion cuisine.
• Adapt dishes for dietary requirements (vegan, gluten-free, etc.).
• Strive for continuous improvement in customer satisfaction and reviews.