- Plan and develop menus for restaurant, banquet, and special events.
- Supervise all kitchen staff and daily food production.
- Ensure food is prepared and presented according to hotel standards.
- Maintain consistency in taste, quality, and portion control.
- Monitor food cost, kitchen expenses, and minimize wastage.
- Purchase and control kitchen inventory, raw materials, and equipment.
- Conduct daily kitchen inspections for cleanliness and hygiene.
- Ensure compliance with FSSAI, HACCP, and food safety standards.
- Prepare duty rosters and assign responsibilities to kitchen staff.
- Train, motivate, and evaluate kitchen employees.
- Coordinate with the F&B Service team for smooth operations.
- Handle guest feedback related to food and implement improvements.
- Develop new recipes and seasonal menus.
- Ensure preventive maintenance of kitchen equipment.
- Prepare daily, weekly, and monthly kitchen reports.
Pay: ₹35,000.00 - ₹55,000.00 per month
Benefits:
- Cell phone reimbursement
- Food provided
- Leave encashment
Work Location: In person
