One of the
- Kitchen Operations & Food Quality
- Menu creation: Design and update menus that fit the restaurant theme, budget, and seasonal produce.
Staff Management & Leadership
- Supervision: Delegate tasks, create work schedules, and oversee daily food preparation.
- Team morale: Resolve conflicts quickly and foster a respectful, cooperative work environment.
Financial & Administrative Duties
- Cost control: Monitor food costs, manage kitchen budgets, and minimize food waste.
- Equipment upkeep: Track kitchen equipment functionality and arrange repairs or replacements when needed.
- Administrative tasks: Keep records of staff attendance, payroll inputs, and supplier invoices.
- Quality control: Inspect dishes before they leave the kitchen to ensure proper taste, temperature, and presentation.
- Inventory management: Order ingredients, manage stock levels, and handle relationships with food suppliers.
- Safety and hygiene: Enforce strict health, sanitation, and safety regulations across the entire kitchen.
- Note: Indian , South Indian and Chinese food knowledge must.
Job Types: Full-time, Permanent
Pay: ₹25,000.00 - ₹28,000.00 per month
Benefits:
- Food provided
- Provident Fund
Education:
- Higher Secondary(12th Pass) (Preferred)
Experience:
- Chef: 4 years (Required)
- total work: 5 years (Required)
Work Location: In person
