- Menu planning: Creating seasonal dishes and specials, and collaborating with the team to develop menu items
- Training and supervision: Training and supervising junior chefs and kitchen staff
- Food quality: Ensuring dishes are prepared according to recipe, portion control, and presentation standards
- Kitchen management: Managing kitchen operations, including staff scheduling and inventory control
- Food safety and hygiene: Ensuring compliance with all food safety and hygiene regulations, and maintaining a clean, organized, and safe kitchen environment
- Cost control: Managing kitchen costs and working within budgetary constraints
Job Types: Full-time, Permanent
Pay: ₹20,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Paid time off
Education:
- Secondary(10th Pass) (Required)
Experience:
- Chef: 1 year (Required)
- total work: 1 year (Required)
Work Location: In person
