Key Responsibilities
- Menu Development: Create and update menus based on seasonal ingredients, dietary restrictions, and budget targets.
- Quality Control: Inspect dishes for taste, temperature, and visual presentation before they leave the kitchen.
- Staff Management: Hire, train, schedule, and mentor kitchen staff including line cooks, prep cooks, and sous chefs.
- Inventory & Procurement: Monitor ingredient stock, place orders with vendors, and manage food costs to prevent wastage.
- Safety & Sanitation: Enforce strict hygiene regulations, maintain food safety standards, and ensure the kitchen passes local health inspections.
Essential Qualifications & Skills
- Culinary Expertise: Advanced knowledge of cooking techniques, flavor profiles, and food preparation.
- Physical Stamina: Ability to stand for long periods and work efficiently in high-pressure, fast-paced environments.
- Leadership: Strong organizational skills and the ability to delegate tasks clearly to the kitchen team.
- Certification: Relevant food safety and handling certifications.
Job Type: Full-time
Pay: ₹10,510.74 - ₹23,406.30 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
