- Menu Development & Innovation: Designing and testing high-quality menus. For Indian master chefs, this involves deep knowledge of regional specialties, pairing spices, and mastering authentic techniques (like Dum Pukht or kebab craftsmanship). [1, 2, 3, 4]
- Kitchen & Staff Management: Leading the culinary brigade, including training Commis and Sous Chefs on recipes, hygiene, and plating. [1, 2]
- Operational & Financial Control: Overseeing food costing, managing inventory to minimize waste, and ensuring compliance with local food safety regulations like HACCP. [1, 2]
- Guest Interaction: Crafting personalized tasting experiences, leading chef's tables, and representing the establishment to VIP guests and media. [1, 2]
Pay: ₹55,000.00 - ₹60,000.00 per month
Benefits:
- Commuter assistance
- Flexible schedule
- Food provided
- Health insurance
- Paid sick time
- Provident Fund
Work Location: In person
