Job Description

Key Responsibilities

Menu Management:

Design, develop, and update menus that align with hotel standards, culinary trends, and budget constraints.

Staff Leadership:

Recruit, train, and supervise kitchen staff (sous chefs, cooks, pastry chefs), delegating tasks, and ensuring high performance.

Food Quality & Standards:

Maintain the highest quality and taste of all food prepared, ensuring it meets hotel standards and presentation guidelines.

Inventory & Cost Control:

Manage inventory levels, order raw materials, control food costs, and minimize waste.

Kitchen Operations:

Oversee daily kitchen operations, ensuring a clean, organized, and sanitary environment that complies with health and safety regulations.

Budget & Financials:

Contribute to budget planning and manage the kitchen's financial aspects to ensure profitability.

Compliance:

Ensure all food preparation and handling processes comply with regulatory guidelines, including health and hygiene standards.
Job Type: Full-time

Pay: ₹45,000.00 - ₹50,000.00 per month

Work Location: In person