- Menu Development: Design innovative, appealing menus while balancing ingredient costs and operational budgets.
- Food Preparation: Direct the cooking process and execute high-quality, consistent plates.
- Staff Management: Hire, train, and mentor junior kitchen staff, line cooks, and prep cooks.
- Inventory & Purchasing: Monitor ingredient stock, place orders with vendors, and manage inventory to minimize waste.
- Safety & Sanitation: Ensure the kitchen strictly complies with local health codes and food safety regulations
Pay: ₹25,000.00 - ₹30,000.00 per month
Work Location: In person
