- Menu Development: Design innovative, seasonal menus that align with the restaurant’s brand, dietary trends, and financial goals.
- Staff Management: Recruit, train, and mentor the culinary team, including sous chefs and line cooks. Manage shift scheduling and performance reviews.
- Financial Oversight: Manage food costs, optimize resource use, and oversee kitchen budgets. Control inventory and negotiate with suppliers and vendors.
- Quality Control: Establish plating and presentation standards and ensure every dish consistently meets the highest quality and taste expectations.
- Safety & Sanitation: Enforce strict health code regulations, hygiene standards, and kitchen safety protocols at all times.
- Cross-department Collaboration: Work closely with the front-of-house staff, event coordinators, and management to ensure a seamless guest dining experience
Pay: ₹40,000.00 - ₹60,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Paid time off
Work Location: In person
