Job Description
Full Job Description
The Burrow is a chic place to hangout with friends, family or even self. Modern European cuisine giving modern twist to old classics from Europe. Bar is well stocked with never tried before cocktails, extensive wine list and usual straight ups.
We are looking for Head Chef/Sous Chef to head the Kitchen operations
They should have minimum 4 years of experience of leading the kitchen team with the following basic qualities:
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.
Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
Education and Experience
High school diploma or GED; minimum 3years experience in the culinary
3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 5 years experience in the culinary.
CORE RESPONSIBILITES
Ensuring Culinary Standards and Responsibilities are Met
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
KITCHEN OPERATIONS
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the morale of employees.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
MAINTAIN CULINARY GOALS
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Trains employees in safety procedures.
Job Type: Full-time
Salary: ₹25,000.00 - ₹45,000.00 per month
Benefits:
Food provided
Provident Fund
Schedule:
Rotational shift
Education:
Diploma (Preferred)
Experience:
total work: 7 years (Required)
Expected Start Date: 31/05/2026
The Burrow is a chic place to hangout with friends, family or even self. Modern European cuisine giving modern twist to old classics from Europe. Bar is well stocked with never tried before cocktails, extensive wine list and usual straight ups.
We are looking for Head Chef/Sous Chef to head the Kitchen operations
They should have minimum 4 years of experience of leading the kitchen team with the following basic qualities:
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.
Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
Education and Experience
High school diploma or GED; minimum 3years experience in the culinary
3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 5 years experience in the culinary.
CORE RESPONSIBILITES
Ensuring Culinary Standards and Responsibilities are Met
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
KITCHEN OPERATIONS
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the morale of employees.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
MAINTAIN CULINARY GOALS
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Trains employees in safety procedures.
Job Type: Full-time
Salary: ₹25,000.00 - ₹45,000.00 per month
Benefits:
Food provided
Provident Fund
Schedule:
Rotational shift
Education:
Diploma (Preferred)
Experience:
total work: 7 years (Required)
Expected Start Date: 31/05/2026
💡 Quick Summary
Seeking a career-building opportunity? The Head Chef|Sous Chef position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Mumbai offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.