Job Summary:
Responsible for the overall management of the kitchen and food production operations, ensuring high standards of food quality, hygiene, consistency, cost control, and guest satisfaction.
Key Responsibilities:
* Lead and manage the entire kitchen and food production team.
* Plan menus, daily specials, buffet menus, and food production requirements.
* Ensure consistent food quality, taste, presentation, and portion control.
* Develop and standardize recipes and maintain food production standards.
* Monitor food costs, wastage, portion sizes, and kitchen expenses.
* Prepare and manage kitchen budgets and control operational costs.
* Ensure compliance with food safety, hygiene, and HACCP standards.
* Conduct regular inspections of kitchen areas, equipment, and storage.
* Manage food purchasing in coordination with the Purchase and Stores departments.
* Maintain proper stock levels and ensure FIFO practices.
* Train, guide, motivate, and evaluate kitchen staff.
* Plan duty rosters and ensure adequate staffing according to business levels.
* Coordinate with F&B, Service, Stores, Purchase, and Management teams.
* Handle guest feedback related to food quality and take corrective action.
* Ensure smooth kitchen operations during banquets, events, and peak business periods.
Requirements:
* Minimum 5–8 years of relevant experience, preferably in a 4-star/5-star hotel.
* Culinary qualification from a recognized institution preferred.
* Strong knowledge of Indian and Continental cuisine.
* Excellent leadership, menu planning, costing, and team-management skills.
* Strong knowledge of food safety and hygiene standards.
Pay: From ₹55,000.00 per month
Benefits:
- Commuter assistance
- Food provided
Work Location: In person
