Job Description

1. Kitchen Leadership & Team Management

Lead and manage the entire kitchen brigade, ensuring teamwork and discipline. Supervise and train junior chefs, line cooks, and kitchen staff on recipe standards and food safety. Schedule staff shifts and delegate tasks based on strengths and workload.

2. Menu Development

Innovate, design, and periodically update the menu based on seasonality, trends, and customer preferences. Ensure a balance of creativity, profitability, and consistency in every dish. Work closely with the F&B manager or brand team to introduce promotional items and specials.

3. Food Quality & Consistency

Maintain the highest standard of taste, presentation, and portion control. Monitor all kitchen operations to ensure consistent execution of recipes. Conduct regular tastings and kitchen audits.

4. Inventory & Cost Management

Monitor inventory levels and ensure accurate stock rotation to reduce waste. Liaise with suppliers for quality ingredients at competitive prices. Maintain food cost percentage within the allocated budget.

5. Communication & Coordination

Coordinate with front-of-house (FOH) for smooth service flow and timely dish delivery. Handle guest feedback related to food promptly and professionally. Communicate effectively with management regarding kitchen performance, needs, or challenges.

6. Operational Efficiency

Oversee daily kitchen operations and ensure efficiency in prep, cooking, and dispatch. Optimize kitchen workflow and minimize downtime. Identify bottlenecks and implement solutions to streamline kitchen activities.

7. Training & Development

Conduct regular skill-building workshops and training for staff. Mentor junior chefs to grow into future leaders. Create a growth roadmap for promising kitchen team members.
Job Type: Full-time

Pay: ₹15,000.00 - ₹20,000.00 per month

Benefits:

Food provided
Application Question(s):

What is your current location? What is your current salary?
Work Location: In person