· Plan, organize, and supervise all kitchen and food production activities.
· Ensure all food is prepared and served as per approved recipes, standards, and presentation.
· Maintain high standards of food quality, taste, and consistency.
· Control food cost, portion size, wastage, and pilferage.
· Coordinate with the Food & Beverage department for menu planning and service requirements.
· Prepare and update menus in consultation with Management and the F&B Manager.
· Monitor daily production, consumption, and kitchen inventory.
· Ensure timely indenting of raw materials and proper coordination with the Store Keeper and Purchase Department.
· Ensure proper storage, handling, and usage of food items as per hygiene standards.
· Maintain cleanliness and sanitation of kitchen, stores, and equipment at all times.
· Ensure compliance with food safety, health, and statutory regulations.
· Recruit, train, schedule, and evaluate kitchen staff.
· Conduct regular kitchen meetings and performance reviews.
· Ensure proper maintenance of kitchen equipment and facilities.
· Introduce new dishes, recipes, and cost-effective menu options.
· Prevent food loss through strict control on stock, cooking, and serving procedures.
Education : Bachelor’s Degree In Hotel Management
Minimum 3 - 7 Years Experience Related Field
Pay: ₹25,000.00 - ₹50,000.00 per month
Benefits:
- Food provided
- Paid sick time
Work Location: In person
