Responsibilities :
- Menu Design: Create, develop, and price seasonal menus while ensuring a high standard of variety and quality.
- Quality Control: Inspect dishes before they leave the kitchen to ensure presentation and taste meet the restaurant's standards.
- Staff Leadership: Recruit, train, mentor, and schedule kitchen staff (e.g., sous chefs, prep cooks) to maintain a highly efficient team.
- Inventory & Purchasing: Monitor stock levels, negotiate with suppliers, and order ingredients to minimize waste.
- Financial Management: Oversee the kitchen budget, track food costs, and maximize profit margins.
- Health & Safety: Maintain exemplary standards of food hygiene, sanitation, and allergen management throughout the workspace.
Qualifications :
- Experience: Several years of progressive culinary experience, typically with prior time served as a sous chef or in a similar leadership role.
- Culinary Expertise: In-depth knowledge of various cooking techniques, flavor profiles, and food safety protocols.
- Management Skills: Strong leadership, communication, and conflict-resolution skills to motivate a fast-paced team.
- Physical Stamina: The ability to stand for extended periods and work long, high-pressure shifts, including weekends and holidays.
Pay: ₹20,000.00 - ₹35,000.00 per month
Work Location: In person
