Lead and manage kitchen staff and oversee kitchen operations, including scheduling, inventory, and daily preparation.
Conduct regular staff evaluations, provide feedback, and foster a positive work environment.
Designing new recipes, planning menus, and selecting plate presentations.
Manage kitchen budgets, monitor food costs, and adjust pricing or portion sizes to maintain profitability.
Implementing hygiene policies and examining equipment for cleanliness.
Reviewing staffing levels to meet service, operational, and financial objectives.
Training kitchen staff, and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Job Type: Full-time
Pay: ₹50,000.00 - ₹80,000.00 per month
Benefits:
Food provided
Health insurance
Leave encashment
Paid sick time
Provident Fund
Work Location: In person
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