Job Summary
We are looking for a passionate, experienced, and creative Chef/Cook to lead our kitchen operations. The ideal candidate will have a strong culinary background, exceptional leadership skills, and a commitment to maintaining the highest standards of food quality, safety, and kitchen efficiency. You will oversee menu creation, inventory management, staff training, and daily food preparation.
Key Responsibilities
- Menu & Culinary Development: Design innovative, appealing, and profitable menus that align with our restaurant’s brand and seasonal availability.
- Kitchen Leadership: Hire, train, mentor, and schedule kitchen staff (line cooks, prep cooks, dishwashers) to foster a positive and high-performing team culture.
- Quality & Safety Control: Ensure all dishes are prepared to perfection, consistently adhering to presentation, portion, and taste standards. Strictly enforce health, safety, and sanitation regulations (HACCP/ServSafe).
- Inventory & Cost Management: Oversee food inventory, order supplies from trusted vendors, and manage food and labor costs to meet financial targets.
- Station Oversight: Oversee food preparation, cooking lines, and station setup during peak service hours, stepping in to assist as needed.
Qualifications & Skills
- Education: Culinary degree or equivalent professional certification is preferred, but extensive hands-on experience is equally valued.
- Skills: Proven ability to manage food costs, schedule effectively, and lead a diverse team under pressure.
- Physical Stamina: Ability to stand for long hours and work in a fast-paced, high-temperature environment.
Pay: ₹25,000.00 - ₹30,000.00 per month
Work Location: In person
