Head Chef

Company Description The Port Land is a cozy café in Kochi, designed for guests who value good food, thoughtfully crafted coffee, and inviting spaces with character. The atmosphere is warm, relaxed, and welcoming, offering a comfortable setting that feels familiar yet unique with every visit. Guests come to The Port Land to meet friends, enjoy quiet moments over coffee, share meals, work, or simply unwind. The café focuses on creating a space where people can slow down, find their own corner, and stay as long as they like. Team members join a setting that prioritizes hospitality, comfort, and genuine guest experiences.
Role Description The Head Chef is a full-time, on-site role based at The Port Land in Kochi. This role oversees the kitchen operations, including menu planning, recipe development, and execution of dishes that align with the cafés cozy, quality-focused approach. Day-to-day responsibilities include leading and scheduling the kitchen team, supervising food preparation, maintaining consistent taste and presentation standards, and ensuring food safety and hygiene. The Head Chef will manage inventory, place orders with suppliers, control food costs, and coordinate with café leadership to support seasonal specials and events. The role also involves training staff, fostering a positive and respectful kitchen culture, and contributing ideas to enhance the overall guest experience.
Qualifications

• Proven experience as a Head Chef or Senior Chef in cafés, bistros, or restaurants, with strong skills in menu development and kitchen management.
• Solid knowledge of food preparation techniques, ingredient pairing, and comfort-style café cuisine, with a focus on quality and consistency.
• Strong leadership, team supervision, and staff training abilities, with a collaborative and inclusive management style.
• Sound understanding of food safety, hygiene standards, inventory management, and cost control.
• Ability to work efficiently in a fast-paced environment while maintaining attention to detail and calm, professional conduct.
• Excellent communication and organizational skills, with the ability to coordinate with front-of-house and management teams.
• Flexibility to work weekends, holidays, and peak hours as required by café operations.
• Culinary certification or formal training is preferred; equivalent hands-on experience will also be considered.