Job Description

Key Responsibilities:

Plan, create, and update menus based on seasonal availability and customer preferences.

Supervise and train kitchen staff, ensuring consistent food preparation and presentation.

Monitor food quality, taste, and portion control at all times.

Manage kitchen inventory, order supplies, and minimize waste through efficient stock rotation.

Maintain hygiene and safety standards in accordance with health regulations.

Control food costs and maintain profitability by optimizing menu pricing and minimizing wastage.

Coordinate with management and service staff to ensure smooth kitchen operations.

Handle kitchen scheduling, staff performance reviews, and conflict resolution.

Stay updated on culinary trends and introduce innovative dishes.

Ensure all equipment is maintained and functioning properly.

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Qualifications & Skills:

Diploma or degree in Culinary Arts or equivalent experience.

Proven experience as a Head Chef.

Strong leadership, time management, and communication skills.

In-depth knowledge of kitchen operations, menu design, and food safety.

Creativity and passion for culinary excellence.

Ability to work under pressure and maintain high standards.

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

Food provided Paid time off Provident Fund
Work Location: In person