Job Description

Kitchen Operations & Food Quality

Plan, design, and implement

menus

for restaurants, banquets, room service, and special promotions. Ensure

consistent taste, presentation, portioning, and quality

across all outlets. Supervise daily kitchen operations and service flow. Standardize recipes and maintain

SOPs

for all dishes.

Cost Control & Profitability

Control

food cost, wastage, and pilferage

. Monitor raw material usage, yields, and portion control. Finalize vendor selection in coordination with purchase and management. Approve daily indents, market lists, and store issues.

Hygiene, Safety & Compliance

Ensure strict adherence to

food safety, hygiene, and sanitation standards

. Maintain kitchen cleanliness, pest control coordination, and equipment hygiene. Train staff on

HACCP / FSSAI norms

and internal audits. Ensure proper food storage, labeling, and FIFO practices.

Team Leadership & Training

Recruit, train, schedule, and evaluate

kitchen staff

. Build a disciplined and motivated kitchen brigade. Conduct regular

training sessions

on cooking techniques, hygiene, and presentation. Maintain duty rosters and manage manpower effectively.

Banquets & Events

Coordinate with

Banquet Sales and F&B Service

for events, weddings, and conferences. Plan menus based on budget, guest profile, and theme. Ensure timely execution of large-scale banquet operations.

Coordination with Other Departments

Work closely with

F&B Service, Front Office, Purchase, Stores, and Accounts

. Participate in menu engineering, pricing, and promotional planning. Handle guest feedback and take corrective actions promptly.

Innovation & Guest Satisfaction

Introduce

new dishes, festivals, and seasonal menus

. Customize menus for VIPs, long-stay guests, and special dietary requirements. Monitor guest feedback, online reviews, and internal quality scores.

Skills & Competencies

Strong leadership and people-management skills Excellent knowledge of

multi-cuisine operations

Menu engineering & costing expertise Ability to manage high-volume banquet kitchens Strong organizational and problem-solving skills
Job Type: Full-time

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits:

Food provided
Work Location: In person