Job Description

Culinary and menu management:

Create and standardize recipes, design menus for various outlets (restaurants, banquets, room service), and stay current with industry trends.

Staff management:

Hire, train, supervise, and motivate the kitchen team, which includes sous chefs, line cooks, and other staff.

Operational and financial oversight:

Manage the kitchen budget, control food costs, minimize waste, and handle purchasing and inventory.

Quality and sanitation control:

Ensure all dishes meet high standards for taste, presentation, and food safety. Maintain cleanliness and sanitation in all kitchen and back-of-house areas according to health regulations.

Vendor and cross-departmental relations:

Establish and manage relationships with food and supply vendors. Collaborate with other hotel departments, such as the front-of-house staff and restaurant manager, to ensure a seamless guest experience.

Leadership and business acumen:

Act as a role model for the kitchen staff while also having a strong understanding of the business side of the operation.
Job Types: Full-time, Permanent

Pay: ₹45,000.00 - ₹55,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person