Job Description

Key Responsibilities

Menu Planning and Development

: Design, create, and update menus that align with the restaurant's concept, budget, and seasonal ingredient availability. Innovate new dishes through research, experimentation, and collaboration with culinary teams.

Food Quality and Safety

: Maintain strict quality control by inspecting the preparation and presentation of dishes, ensuring compliance with food safety and hygiene standards (HACCP). Monitor food storage, temperatures, and supplier standards.

Kitchen and Staff Management

: Recruit, train, supervise, and manage chefs, sous chefs, cooks, and other kitchen staff. Delegate tasks effectively to ensure smooth kitchen workflow and timely service.

Inventory and Budget Control

: Oversee ordering and stock management to minimize waste and control food costs. Manage kitchen budgets, payroll, and vendor relationships to maximize profitability.

Operational Oversight

: Ensure kitchen cleanliness, equipment maintenance, and adherence to safety policies. Resolve operational issues promptly to maintain service continuity.

Leadership and Training

: Foster a positive work environment through leadership, mentoring, and by setting performance standards. Conduct regular staff evaluations and promote professional development.
Job Types: Full-time, Permanent, Fresher

Pay: ?40,000.00 - ?45,000.00 per month

Benefits:

Food provided Provident Fund
Schedule:

Day shift Rotational shift
Supplemental Pay:

* Performance bonus