Head chef

Job Description

Skills: Menu Development, Team Leadership, Food Safety, Culinary Creativity, Kitchen Operations, Staff Training, Job Title: Head Chef Organization: Moustache Location: Mussoorie & Ranthambore Department: F&B (Food & Beverage) Reporting To: Operations Manager / General Manager About Moustache Moustache is one of Indias fastest-growing experiential hospitality brands, known for curating hostels, boutique resorts, and unique stays that bring travelers together through shared experiences, culture, and cuisine. Our properties are vibrant, youthful, and community-driven - and food is at the heart of that experience. Were looking for a Head Chef who can turn kitchens into creative hubs, craft menus that celebrate flavour and storytelling, and lead a passionate culinary team that delights guests every single day. Role Overview The Head Chef will oversee all kitchen operations across the property, ensuring consistent quality, creativity, and guest satisfaction. Youll design innovative menus, maintain high hygiene standards, manage inventory and costs, and train your team to deliver a memorable Moustache dining experience. Key Responsibilities Menu Planning & Innovation Design and execute menus aligned with Moustaches brand identity - flavorful, travel-inspired, and cost-effective. Introduce seasonal and regionally inspired dishes that resonate with travelers. Innovate for both la carte and buffet service formats. Kitchen Operations & Team Leadership Supervise and train kitchen staff to ensure efficient service and consistent food quality. Maintain kitchen discipline, hygiene, and safety standards as per FSSAI norms. Assign duties, monitor performance, and motivate team members for skill growth. Inventory & Cost Control Manage kitchen budgets, inventory, and procurement in coordination with the F&B and Purchase departments. Monitor food costs, wastage, and portion control to optimize profitability. Quality & Guest Experience Ensure food presentation, taste, and hygiene meet brand standards. Respond to guest feedback and adapt offerings to enhance satisfaction. Collaborate with property management to align dining experiences with guest demographics. Coordination & Reporting Work closely with the Operations and F&B teams for menu rollouts and events. Prepare reports on kitchen performance, stock usage, and cost analysis. Qualifications & Skills - Degree/Diploma in Hotel Management or Culinary Arts from a recognized institute. 5-8 years of experience in professional kitchens (with at least 2 years in a leadership role). Background in hospitality, resort, or boutique property kitchens preferred. Strong leadership, organizational, and team management skills. Knowledge of multi-cuisine menus (Indian, Continental, Fusion preferred). Creative mindset with attention to detail and a passion for guest satisfaction. Excellent communication and interpersonal skills. Why Join Moustache? Be part of a young, energetic, and rapidly growing hospitality brand. Opportunity to express culinary creativity and innovation. Work with a team that values culture, community, and experiences. Growth potential within the expanding Moustache network. Employment Details Location: Mussoorie & Ranthambore Role Type: Full-time | On-site Experience Required: 5-8 Years