Key Responsibilities
- Lead and manage all kitchen operations.
- Ensure high standards of food quality, taste, and presentation.
- Develop and update menus based on market trends and guest preferences.
- Control food cost, wastage, and inventory.
- Recruit, train, and mentor kitchen staff.
- Prepare duty rosters and manage manpower efficiently.
- Ensure compliance with FSSAI, HACCP, and food safety standards.
- Coordinate with F&B, Banquet, Purchase, and Sales teams.
- Supervise banquet, outdoor catering, and special event operations.
- Maintain kitchen hygiene, cleanliness, and equipment.
- Handle guest feedback and implement improvements.
- Introduce innovative dishes and improve menu profitability.
Requirements
- Minimum 8–10 years of kitchen experience, including 3–5 years as an Executive Chef or Sous Chef.
- Strong knowledge of Indian, Chinese, Tandoor, and Continental cuisine.
- Experience in hotel, resort, or premium restaurant operations.
- Strong leadership, communication, and team management skills.
- Excellent understanding of food costing, inventory, and kitchen budgeting.
- Ability to work under pressure and manage multiple outlets/events.
Preferred Qualifications
- Degree/Diploma in Hotel Management or Culinary Arts.
- Knowledge of HACCP, FSSAI, and kitchen SOPs.
- Experience handling banquets and large-scale catering is preferred.
Pay: ₹55,000.00 - ₹60,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Provident Fund
Work Location: In person
