Lead end-to-end kitchen operations including food preparation, quality control, and service delivery. Develop, curate, and standardize menus across Indian, Indo-Chinese, and Continental food categories. Establish SOPs for kitchen workflows and maintain operational discipline. Ensure consistency in food quality, presentation, portion control, and taste standards. Manage food cost, inventory, wastage control, and kitchen profitability. Recruit, train, mentor, and supervise kitchen staff. Oversee procurement planning and coordinate with vendors for quality ingredients. Ensure compliance with food safety, hygiene, and statutory requirements. Support home delivery operations with focus on packaging quality and delivery readiness. Coordinate with restaurant management on promotions, seasonal menus, and business growth initiatives. Drive customer satisfaction through continuous improvement and innovation.
Pay: ₹40,000.00 - ₹60,000.00 per month
Benefits:
Work Location: In person
