Food Art Hospitality
Website:
foodarthospitality.com
Job details:
Company Description Food Art Hospitality is one of Delhi’s premier catering services, known for delivering high-quality cuisine, meticulous service, and precise event execution. The company has built a strong reputation by catering to a wide range of corporate, institutional, and private clients. Its portfolio includes respected organizations such as AIIMS, Haldiram’s, Maruti Suzuki Ltd, Mankind Pharmaceutical, Sharda University, and many others. Food Art Hospitality focuses on creating memorable culinary experiences and professionally managed events that reflect the unique needs of each client.
Role Description The Asian Head Chef is a full-time, on-site role based in New Delhi, responsible for leading the kitchen operations for Asian cuisines. This role includes designing and updating menus, standardizing recipes, and ensuring consistent taste, presentation, and quality across all Asian dishes. The Asian Head Chef oversees food preparation, supervises and trains kitchen staff, manages inventory and ordering, and maintains hygiene and safety standards in compliance with local regulations. The role also involves coordinating with event managers and catering teams, planning production schedules for large events, and working within cost and portion control guidelines. The Asian Head Chef is expected to innovate new dishes, respond to client feedback, and support the company’s reputation for exceptional culinary experiences.
Qualifications
- Strong expertise in Asian cuisines (e.g., North Indian, Chinese, Thai, Japanese, Southeast Asian), including menu planning and recipe development.
- Proven experience in leading a professional kitchen team, including staff supervision, training, and performance management.
- Proficiency in food safety, hygiene practices, and kitchen operations, with knowledge of relevant health and safety regulations.
- Ability to manage high-volume catering production, inventory, and vendor relationships while maintaining quality and cost control.
- Excellent organizational and time-management skills, with the ability to work under pressure and meet event deadlines.
- Strong communication and collaboration skills to coordinate with event planners, service teams, and management.
- Prior experience as a Head Chef or Senior Sous Chef in catering, banqueting, or hotel kitchens, preferably in New Delhi or similar markets.
- Formal culinary training or a diploma in Culinary Arts or Hotel Management is preferred, along with flexibility to work evenings, weekends, and event schedules.
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