Culinary Excellence & Innovation
- Menu Design: Create and execute innovative, profitable menus that align with our brand.
- Consistency: Establish exact standardized recipes and plating guides for the line.
- Sourcing: Cultivate relationships with local vendors to secure high-quality ingredients.
Kitchen Leadership & Culture
- Team Building: Recruit, train, and mentor a high-performing kitchen team.
- Scheduling: Manage labor schedules to match seasonal and daily business volume.
- Culture: Foster a positive, high-energy, and respectful back-of-house work environment.
Financial Accountability
- Cost Control: Meet target food and labor cost percentages aggressively.
- Inventory Management: Oversee weekly inventory ordering, tracking, and waste reduction.
- Vendor Relations: Negotiate pricing with suppliers to maximize profit margins.
Operations & Compliance
- Sanitation: Enforce strict local health department regulations and safety standards.
- Maintenance: Oversee kitchen equipment maintenance and cleanliness schedules.
- Collaboration: Partner with front-of-house management to ensure seamless guest service.
Pay: ₹85,000.00 - ₹120,000.00 per month
Benefits:
- Cell phone reimbursement
- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
