Head Chef

JOB DESCRIPTION – HEAD CHEF

Company: POPO Global Private Limited
Department: Culinary / Kitchen Operations
Position: Head Chef
Location: Bengaluru
Reporting To: Chef Partner – Chef Gurudath Shiva Pooja
Business Scale: 43+ outlets across Bengaluru, with plans for global expansion
Salary: ₹1,30,000 – ₹1,70,000 per month

About POPO Global Private Limited

POPO Global Private Limited is a growing Food & Beverage organisation with 43 outlets across Bengaluru and an expanding presence planned across global markets. As we continue to scale our operations, we are looking for dynamic HR professionals who can contribute to our high-volume recruitment and people-growth initiatives.

Job Summary

POPO Global Private Limited is looking for an experienced and highly skilled Head Chef to lead Central Kitchen and outlet culinary operations. The Head Chef will be responsible for food quality, menu development, kitchen efficiency, cost control, SOP adherence, hygiene, team management, and maintaining consistent culinary standards across all outlets.

The ideal candidate must have a minimum of 10 years of experience in the restaurant industry with strong hands-on expertise in both Continental and Italian cuisines.

Mandatory Requirements

• Minimum 10 years of experience in the restaurant industry.
  
• Continental cuisine experience – Mandatory.
  
• Italian cuisine experience – Mandatory.
  
• Strong hands-on knowledge of Continental and Italian food preparation and presentation.
  
• Experience managing Central Kitchen and/or multiple restaurant outlets.
  
• Proven experience in kitchen team management and leadership.
  
• Strong knowledge of food costs, wastage control and inventory management.
  
• Good understanding of kitchen hygiene and food safety standards.
  
• Strong knowledge of restaurant SOPs and quality standards.
  
• Experience in menu development and improvement.
  
• Excellent communication, leadership and problem-solving skills.
  
• Ability to work in a fast-paced restaurant environment.
  
• Willingness to travel between Central Kitchen and outlets when required.
  

Key Responsibilities

Menu & Food Quality

• Improve and develop existing menu items while maintaining brand standards.
  
• Ensure consistency in taste, quality, presentation and portion control across all outlets.
  
• Maintain high attention to detail to preserve food quality.
  
• Review customer feedback regularly and implement corrective actions.
  
• Drive menu innovation while maintaining operational feasibility and cost efficiency.
  

Kitchen Operations

• Ensure all brand SOPs are consistently followed by kitchen teams.
  
• Monitor kitchen efficiency, productivity and operational standards.
  
• Plan and coordinate food dispatches from the Central Kitchen to outlets.
  
• Ensure smooth coordination between Central Kitchen and outlet kitchens.
  
• Monitor kitchen equipment, maintenance, cleanliness and working conditions.
  

Cost Control & Wastage Management

• Monitor food costs, portion control and kitchen operating costs.
  
• Implement effective measures to reduce food wastage.
  
• Work closely with Purchasing and Stores teams to optimize sourcing costs.
  
• Monitor raw material utilization and ensure minimum wastage.
  
• Identify opportunities to improve kitchen profitability and efficiency.
  

Team Management

• Participate in hiring kitchen personnel for the Central Kitchen and outlets.
  
• Train, develop and monitor kitchen teams.
  
• Ensure appropriate manpower deployment based on operational requirements.
  
• Conduct regular performance reviews and provide feedback.
  
• Build and maintain a motivated and positive kitchen environment.
  

Hygiene & Food Safety

• Ensure high standards of hygiene and cleanliness across Central Kitchen and outlets.
  
• Conduct regular kitchen hygiene and food safety checks.
  
• Ensure proper food handling, storage and preparation practices.
  
• Ensure compliance with company hygiene and food safety SOPs.
  
• Take immediate corrective action for deviations.
  

Coordination & Reporting

• Work closely with Operations, Purchasing, Stores and Management teams.
  
• Review kitchen performance, food cost, wastage, quality and operational challenges.
  
• Report culinary and kitchen-related matters to Chef Partner – Chef Gurudath Shiva pooja.
  
• Maintain regular interaction with management and implement agreed action plans.
  
  Key Performance Areas (KPIs)
  
• Food quality and consistency
  
• Continental and Italian cuisine standards
  
• Menu development and innovation
  
• Food cost control
  
• Wastage reduction
  
• Kitchen efficiency and productivity
  
• SOP compliance
  
• Hygiene and food safety
  
• Customer feedback and corrective actions
  
• Team performance and retention
  
• Central Kitchen-to-outlet dispatch efficiency
  
• Procurement and sourcing cost optimization
  

Requirements

Candidate Requirements

Experience: Minimum 10 years in the restaurant industry
Cuisine Expertise: Continental & Italian – Mandatory
Education: Culinary / Hotel Management qualification preferred
Leadership: Proven experience managing kitchen teams and senior culinary staff
Operations: Experience in Central Kitchen and/or multi-outlet restaurant operations preferred
Knowledge: Food cost, inventory, wastage control, hygiene, SOPs and food safety
Communication: Strong verbal and interpersonal communication skills
Location: Bengaluru
Travel: Should be comfortable travelling between outlets when required

Important: Candidates must have a minimum of 10 years of restaurant industry experience and hands-on experience in both Continental and Italian cuisines. Candidates who do not meet these mandatory criteria will not be considered.

Benefits

• Competitive salary based on experience and expertise.
  
• Opportunity to lead culinary operations across multiple outlets.
  
• Opportunity to work directly with Chef Partner – Chef Gurudath Shiva Pooja and the management team.
  
• Opportunity to contribute to menu development and culinary innovation.
  
• Career growth opportunities within the organisation.
  
• Leadership exposure across Central Kitchen and outlet operations.
  
• Professional and collaborative work environment.
  
• Employee benefits as per company policy.
  
• Recognition and performance-based growth opportunities.
  
• Opportunity to play a key role in improving food quality, kitchen efficiency and overall culinary standards.