- Menu Development: Designing creative, seasonal, and profitable menus that fit the establishment's theme and budget.
- Preparation: Overseeing the chopping, prep, cooking, and assembly of ingredients prior to and during service hours.
- Plating & Presentation: Inspecting every dish before it leaves the kitchen to ensure it meets strict visual and taste standards.
- Recipe Creation: Standardizing recipes to guarantee consistent flavor and portion size across shifts.
- Stock Management: Taking regular inventory of raw materials, ingredients, and kitchen tools.
- Procurement: Ordering supplies, sourcing ingredients, and negotiating with vendors and food distributors.
- Cost Control: Managing food and labor costs, minimizing wastage, and operating within a set budget.
Pay: ₹15,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
