Key Responsibilities
- Menu Development: Design innovative, seasonal menus and set plate presentation standards.
- Staff Management: Hire, train, mentor, and schedule kitchen crew members and line cooks.
- Financial Oversight: Manage food and labor budgets, monitor inventory, and order supplies strategically.
- Quality & Safety: Enforce strict hygiene, sanitation, and food safety regulations (such as HACCP or local health codes).
- Operations: Coordinate with front-of-house management and resolve any food or service issues.
Requirements and Qualifications
- Experience: 3 to 5 years of related culinary and supervisory experience in a similar hospitality environment.
- Education: Culinary school diploma or certification in culinary arts/hospitality management is often preferred.
- Skills: Advanced culinary techniques, strong leadership, budgeting acumen, and excellent communication.
Pay: ₹39,000.00 - ₹45,000.00 per month
Benefits:
Work Location: In person
