Job Description

Menu Development:

Creating new menus and recipes, adapting existing ones, and considering seasonal ingredients, dietary restrictions, and price points.

Kitchen Operations:

Managing the day-to-day operations of the kitchen, including food preparation, cooking, and plating.

Staff Management:

Hiring, training, managing, and developing kitchen staff, including assigning tasks and ensuring proper kitchen hygiene and sanitation.

Quality Control:

Ensuring that food meets high quality standards, from ingredient selection to presentation, and addressing any quality issues as they arise.

Inventory and Ordering:

Managing inventory, ordering supplies, and collaborating with vendors to ensure a consistent supply of high-quality ingredients.

Food Safety and Hygiene:

Implementing and adhering to strict food safety and hygiene standards to prevent foodborne illnesses and ensure a safe dining environment.

Collaboration:

Working closely with front-of-house staff, restaurant management, and suppliers to ensure a cohesive dining experience.
Job Types: Full-time, Fresher

Pay: ?25,000.00 - ?45,000.00 per month

Benefits:

Food provided Provident Fund
Schedule:

Rotational shift Weekend availability
Supplemental Pay:

Performance bonus
Work Location: In person