Creating and designing menus, including new dishes, while ensuring they align with hotel standards and guest preferences.
Staff Management:
Supervise, train, and motivate kitchen staff, including chefs and cooks, and delegate tasks to ensure efficient operations.
Food Quality & Presentation:
Ensure that all dishes meet high standards of quality, consistency, and presentation before being served.
Inventory & Cost Control:
Manage food and consumable stock, monitor inventory, and control food costs to maintain profitability.
Food Safety & Hygiene:
Ensure strict adherence to health, safety, and sanitation codes to maintain a clean and safe kitchen environment.
Kitchen Operations:
Oversee all aspects of kitchen operations, from preparation and cooking to cleaning and equipment maintenance.
Supplier Relations:
Maintain relationships with suppliers to ensure the consistent quality and timely delivery of fresh ingredients.
Coordination & Communication:
Liaise with the hotel's general manager and other departments (like food and beverage) to ensure smooth operations and meet guest needs.
Job Type: Full-time
Pay: ₹45,000.00 - ₹50,000.00 per month
Work Location: In person
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