Job Description

Key Responsibilities:

Menu & Recipe Development:

Design menus, create new recipes, and ensure variety and quality.

Staff Management:

Hire, train, schedule, and lead the kitchen team (chefs, cooks).

Operations:

Direct daily food prep, manage kitchen workflow, and ensure dishes are polished before serving.

Inventory & Budget:

Control stock, order supplies, manage food costs, and ensure profitability.

Quality & Safety:

Maintain strict food hygiene, health & safety standards, and oversee final dish presentation.

Innovation:

Stay updated on culinary trends and customer preferences.
Essential Skills & Qualifications:

Skills:

Strong leadership, culinary expertise, creativity, communication, time management, financial acumen.

Qualifications:

Often includes professional culinary certifications (e.g., NVQ Level 3, City & Guilds) and food safety awards.

Experience:

Several years of progressive experience in professional kitchens is crucial.
Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹80,000.00 per month

Benefits:

Health insurance Provident Fund
Work Location: In person