Design and develop innovative menus for all outlets, banquets, and special events.
Ensure consistency in taste, quality, and presentation across all dishes.
Oversee daily food preparation and production processes.
Conduct tasting sessions and quality checks.
2. Leadership & Staff Management
Recruit, train, mentor, and manage kitchen staff (Sous Chefs, Cooks, Stewards).
Create staff schedules and assign duties efficiently.
Conduct performance reviews and develop skill enhancement plans.
Promote teamwork and a positive work environment.
3. Cost Control & Budgeting
Plan and manage food cost within budgeted targets.
Monitor inventory, wastage, and portion control.
Negotiate with suppliers and ensure timely procurement.
Analyze P&L statements for kitchen operations.
4. Hygiene & Safety Compliance
Maintain strict hygiene, sanitation, and food safety standards (HACCP/FSSAI).
Ensure all equipment is well-maintained and safe.
Conduct regular kitchen inspections and audits.
Implement SOPs for food handling and storage.
5. Guest Experience & Service Coordination
Collaborate with F&B Manager and service teams to ensure smooth service.
Interact with VIP guests, receive feedback, and customize dining experiences.
Participate in menu presentations, promotions, and themed events.
6. Innovation & Brand Development
Stay updated with international culinary trends and techniques.
Introduce seasonal and signature dishes to enhance brand identity.
Plan live counters, chef's tables, and special events.
7. Administration
Prepare reports on food cost, staff performance, and menu popularity.
Plan kitchen layout and workflow improvements.
Ensure compliance with hotel standards and brand guidelines.
Job Types: Full-time, Permanent
Pay: ₹35,000.00 - ₹50,000.00 per month
Work Location: In person
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