Key Responsibilities
- Plan, develop, and update menus based on seasonal ingredients and customer preferences.
- Oversee daily kitchen operations and maintain high standards of food quality and presentation.
- Lead, train, schedule, and motivate kitchen staff.
- Monitor food costs, labor costs, and kitchen budgets.
- Ensure compliance with food safety, hygiene, and HACCP standards.
- Manage inventory, purchasing, and vendor relationships.
- Minimize food waste and improve operational efficiency.
- Collaborate with restaurant management on promotions and special events.
- Maintain kitchen equipment and ensure proper maintenance.
Requirements
- At east 3 years as an Executive Chef or Head Chef.
- Degree/Diploma in Culinary Arts or Hotel Management preferred.
- Strong leadership, communication, and team management skills.
- Excellent knowledge of international and local cuisines.
- Experience in menu planning, food costing, and inventory management.
- Ability to work under pressure and maintain high-quality standards.
Preferred Skills
- Creative menu development
- Cost control and budgeting
- Staff training and development
- Food safety and sanitation compliance
- Banquet and catering experience
- Strong organizational and problem-solving abilities
Benefits
- Competitive salary
- Performance incentives
- Career growth opportunities
Pay: ₹25,082.22 - ₹83,185.15 per month
Benefits:
- Flexible schedule
- Food provided
Work Location: In person
