1. Culinary Leadership & Menu Development
- Design and execute innovative menus aligned with market trends, local preferences, and hotel brand standards.
- Set standard recipes and plating specifications to ensure consistent quality across all food outlets, room service, and banquets.
- Oversee the daily preparation and presentation of all food items, guaranteeing flawless guest satisfaction. [1, 2, 3, 4]
2. Staff Management & Development
- Recruit, train, supervise, and mentor the entire culinary brigade, including sous chefs, line cooks, and pastry staff.
- Establish work schedules, conduct performance evaluations, and foster a positive, high-energy kitchen culture.
- Educate front-of-house (FOH) staff on menu details, ingredients, and presentation to ensure seamless guest service. [
3. Health, Safety & Sanitation
- Strictly enforce health and sanitation regulations, including maintaining HACCP (Hazard Analysis and Critical Control Points) standards.
- Ensure kitchen facilities, equipment, and storage areas are meticulously clean and organized at all times
Pay: ₹30,000.00 - ₹35,000.00 per month
Work Location: In person
