Key Responsibilities
● Lead and manage the kitchen operations efficiently.
● Plan menus, maintain food quality, taste, and presentation.
● Manage kitchen staff, inventory, food costing, and wastage.
● Ensure hygiene, safety, and food quality standards.
● Maintain consistency and timely service during operations.
Requirements
● Proven experience as an Executive Chef/Chef in a multi-cuisine setup.
● Strong team management and kitchen leadership skills.
● Good knowledge of food costing, inventory, and menu planning.
● Ability to work in a fast-paced restaurant environment.
Pay: ₹50,000.00 - ₹60,000.00 per month
Benefits:
Work Location: In person
