- Menu & Recipe Development: Designing dishes, standardizing recipes, and ensuring consistent presentation.
- Kitchen Management: Supervising staff (sous chefs, line cooks), creating schedules, and managing inventory/supplies.
- Quality Control & Safety: Ensuring high-quality food, proper portioning, and strict adherence to sanitation regulations.
- Cost Control: Managing food costs, reducing waste, and negotiating with vendors.
- Leadership: Training new staff, fostering a team environment, and solving operational problems
Job Type: Full-time
Pay: ₹14,000.00 - ₹35,000.00 per month
Benefits:
Work Location: In person
