Job Description

Key Responsibilities:

Menu Planning & Preparation:

Develop and prepare a diverse range of dishes, ensuring creativity, flavor, and presentation.

Kitchen Management:

Supervise kitchen staff, delegate tasks, and ensure smooth kitchen operations.

Food Safety & Hygiene:

Maintain high standards of cleanliness and compliance with food safety regulations.

Inventory & Cost Control:

Monitor stock levels, order supplies, and minimize food waste while controlling costs.

Quality Control:

Ensure consistency in food quality, taste, and portion sizes.

Training & Development:

Train and mentor kitchen staff to improve skills and maintain a productive work environment.

Collaboration:

Work with management to plan seasonal menus, special events, and promotions.

Requirements:

Proven experience as a Chef or relevant role. Culinary degree or relevant certification preferred. Knowledge of food safety regulations and best practices. Strong leadership, communication, and time management skills. Ability to work in a fast-paced environment and handle pressure.
Job Types: Full-time, Permanent

Pay: ₹15,000.00 - ₹30,000.00 per month

Benefits:

Flexible schedule Food provided Health insurance Paid sick time Paid time off
Schedule:

Day shift Evening shift Monday to Friday Morning shift Rotational shift Weekend availability
Work Location: In person