CT Automotive
Website:
ct-automotive.net
Job details:
Position: Head Chef - Indian & Asian Cuisine
Kitchen & Restaurant Setup
- Lead the end-to-end setup of both the staff kitchen and the restaurant, including layout planning, equipment procurement, supplier sourcing and kitchen design, in coordination with the Admin and Management teams.
- Establish kitchen processes, service standards, and daily operational routines for both operations.
- Contribute to the restaurant concept, ambience, and guest experience proposition.
Staff Kitchen Operations
- Manage day-to-day meal service for CT Automotive staff, ensuring timely, high-quality, and nutritious meals.
- Design and rotate a diverse Asian menu covering Indian, Chinese, Japanese, Thai, Korean and other regional cuisines to cater to the multicultural workforce.
- Ensure meals accommodate dietary requirements including vegetarian, vegan, halal and allergen-sensitive options.
- Gather regular staff feedback and adapt menus accordingly.
Restaurant Operations
- Develop and execute a full diverse menu for the restaurant spanning Asian, Continental, Mexican and other international cuisines to appeal to a broad external customer base.
- Maintain consistent food quality, presentation, and service standards in line with the restaurant's positioning.
- Oversee the full dining experience from kitchen to table in coordination with front-of-house staff.
- Monitor customer feedback and continuously improve the menu and service offering.
- Support the management team in building the restaurant as a sustainable and profitable business venture.
Team Management
- Recruit, train and manage the full kitchen team across both operations, including sous chefs, line cooks, kitchen assistants and any specialist cuisine staff.
- Set clear performance standards, conduct regular reviews, and build a motivated and high-performing kitchen team.
- Ensure all staff adhere to food safety, hygiene, and health regulations at all times.
Procurement & Cost Management
- Source and manage relationships with local food suppliers, ensuring consistent quality and cost efficiency across both operations.
- Manage separate budgets for the staff kitchen and the restaurant, controlling food costs and minimising waste.
- Maintain stock levels and oversee inventory management across both facilities.
Compliance & Hygiene
- Ensure full compliance with Mexican food safety regulations (COFEPRIS standards) and international hygiene best practices.
- Maintain a clean, safe and well-organized kitchen environment across both operations.
- Conduct regular kitchen audits and address any issues promptly.
Preferred candidate profile
- Formal culinary qualification degree or diploma from a recognized culinary institute.
- Minimum 3–8 years of culinary experience, with at least 3–4 years in a senior or executive chef role.
- Proven expertise across diverse cuisines — Asian (Indian, Chinese, Japanese and other regional), Continental and International.
- Demonstrated experience running or setting up both a commercial restaurant and a staff or institutional kitchen.
- Strong team leadership and people management experience — managing a kitchen team of 5 or more.
- Solid knowledge of food safety, hygiene standards and kitchen operations management.
- Experience in budget management, procurement, supplier relationships and cost control.
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