Design, update, and innovate menus for all outlets.
Standardize recipes, portion sizes, and presentation across locations.
Ensure menus align with brand vision and customer preferences.
Quality & Consistency
Monitor food preparation at outlets to maintain taste, texture, and presentation.
Ensure adherence to hygiene, food safety, and FSSAI guidelines.
Conduct regular audits and tasting sessions.
Team Training & Development
Train outlet chefs and kitchen staff on recipes, techniques, and kitchen discipline.
Organize workshops on new dishes, plating styles, and nutrition trends.
Build a culture of teamwork, efficiency, and creativity in kitchens.
Operational Management
Coordinate with outlet managers for smooth kitchen operations.
Develop SOPs (Standard Operating Procedures) for all kitchens.
Assist in kitchen layout planning and equipment requirements.
Inventory & Cost Control
Plan and monitor food costs, wastage, and portion control.
Ensure efficient use of raw materials and resources.
Approve vendor selections and coordinate with procurement teams.
Innovation & Brand Growth
Introduce seasonal menus, healthy options, and regional specialties.
Stay updated with global food trends and adapt them to brand identity.
Collaborate with marketing for food promotions, campaigns, and events.
Client & Customer Satisfaction
Ensure customer feedback on food is addressed and acted upon.
Maintain a balance between quality, innovation, and cost efficiency.
Job Type: Full-time
Pay: ₹35,000.00 - ₹60,000.00 per month
Application Question(s):
what is your current monthly in-hand salary?
what is your current location?
Work Location: In person
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