Lead and manage all kitchen operations, ensuring efficiency and consistency in food preparation and presentation.
Develop creative, seasonal, and cost-effective menus in alignment with the restaurant's concept and guest preferences.
Supervise, train, and mentor kitchen staff, fostering a culture of teamwork and high performance.
Monitor food quality, taste, and appearance to ensure a consistently high standard.
Control food costs through effective inventory, waste management, and portion control.
Maintain compliance with health, hygiene, and safety regulations at all times.
Collaborate with front-of-house and management teams to coordinate service and respond to guest feedback.
Job Types: Full-time, Permanent
Pay: ₹20,000.00 - ₹40,000.00 per month
Benefits:
Flexible schedule
Food provided
Paid sick time
Work Location: In person
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