Oversee daily kitchen operations, ensuring a smooth workflow and high standards of quality and presentation.
Menu planning and creation:
Develop and update menus, create new recipes, and approve final dishes before they are served.
Staff leadership:
Hire, train, and supervise kitchen staff, including sous chefs, cooks, and assistants. Delegate tasks, evaluate performance, and foster a positive and collaborative team environment.
Quality and safety:
Maintain and enforce food safety and hygiene guidelines. Ensure that all dishes meet the restaurant's quality standards.
Inventory and purchasing:
Manage inventory levels, place orders for ingredients and equipment, and perform stock takes.
Financial management:
Monitor food costs, manage budgets, and work to maintain or improve profit margins.
Administrative tasks:
Handle staff scheduling, payroll, and ensure compliance with all health and safety regulations.
Job Type: Full-time
Pay: ₹40,000.00 - ₹50,000.00 per month
Work Location: In person
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