Develop and design new menu items aligned with brand standards and customer preferences.
Standardize recipes and ensure consistent taste and presentation across all outlets.
Innovate seasonal or promotional menu items to enhance sales and customer experience.
2. Kitchen Operations Management
Oversee daily kitchen operations of all outlets to ensure smooth functioning.
Implement and monitor food production systems for consistency, quality, and efficiency.
Conduct regular kitchen audits for cleanliness, hygiene, and food safety compliance.
3. Quality Control & Standardization
Maintain and enforce quality standards for all raw materials, semi-prepared, and finished products.
Regularly visit outlets to ensure adherence to company recipes and cooking procedures.
Conduct tasting sessions and feedback reviews.
4. Cost & Inventory Management
Monitor food cost, wastage, and inventory levels to ensure cost efficiency.
Work with procurement and accounts teams to select vendors and control purchasing costs.
Optimize kitchen processes to minimize waste and maximize profitability.
5. Training & Development
Train kitchen staff and outlet chefs on recipes, hygiene, and food handling procedures.
Create training modules for new menu launches and skill development.
Mentor kitchen teams to build a culture of discipline, creativity, and teamwork.
6. Compliance & Safety
Ensure all outlets follow FSSAI and internal food safety guidelines.
Conduct regular checks for kitchen hygiene, staff grooming, and storage conditions.
Oversee implementation of SOPs and ensure compliance during audits.
Job Type: Full-time
Pay: ₹40,000.00 - ₹60,000.00 per month
Benefits:
Provident Fund
Work Location: In person
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