Job Description

Key Responsibilities:

Culinary & Menu:

Design menus, create recipes, set presentation standards, and ensure quality consistency.

Staff Management:

Hire, train, schedule, discipline, and supervise all kitchen staff (sous chefs, line cooks).

Operations:

Oversee daily kitchen activities, food prep, and coordinate with front-of-house.

Financials:

Manage food costs, control inventory, order supplies, and manage kitchen budgets.

Hygiene & Safety:

Enforce strict health, sanitation, and safety regulations (HACCP, etc.).

Vendor Relations:

Source ingredients, negotiate with suppliers, and manage vendor relationships.

Innovation:

Stay current on food trends and new culinary techniques.
Key Responsibilities:

Culinary & Menu:

Design menus, create recipes, set presentation standards, and ensure quality consistency.

Staff Management:

Hire, train, schedule, discipline, and supervise all kitchen staff (sous chefs, line cooks).

Operations:

Oversee daily kitchen activities, food prep, and coordinate with front-of-house.

Financials:

Manage food costs, control inventory, order supplies, and manage kitchen budgets.

Hygiene & Safety:

Enforce strict health, sanitation, and safety regulations (HACCP, etc.).

Vendor Relations:

Source ingredients, negotiate with suppliers, and manage vendor relationships.

Innovation:

Stay current on food trends and new culinary techniques.

Essential Skills & Qualifications:

Leadership:

Strong ability to motivate and manage teams.

Business Acumen:

Budgeting, cost control, and inventory management.

Culinary Expertise:

High-level cooking skills and recipe development.

Communication:

Effective coordination with managers and staff.

Experience:

Extensive background in professional kitchens.

Education:

Often a Culinary Arts degree or equivalent experience.
Job Type: Permanent

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

Benefits:

Cell phone reimbursement Food provided Health insurance Provident Fund
Work Location: In person