Key Responsibilities
- Menu Development & Execution: Crafting seasonal menus, daily specials, and standardized recipes. Ensuring dishes meet high aesthetic and taste standards across all food outlets.
- Staff Management: Recruiting, training, scheduling, and mentoring kitchen staff ranging from sous chefs to apprentices.
- Inventory & Cost Control: Managing food costs, ordering ingredients, and overseeing stock rotation to maximize efficiency and minimize waste.
- Health & Sanitation: Enforcing food safety protocols, proper storage techniques, and maintaining impeccable kitchen hygiene in compliance with public health codes.
- Guest Satisfaction: Interacting with diners, gathering feedback, and accommodating dietary restrictions or special requests to ensure a memorable experience
Pay: ₹30,000.00 - ₹35,000.00 per month
Work Location: In person
