Job Description

Key duties and responsibilities

Menu and recipe development:

Create and design menus, develop new recipes, and ensure the quality and consistency of dishes.

Kitchen management:

Oversee all kitchen operations, from food preparation and cooking to cleaning and presentation.

Staff leadership:

Hire, train, and manage kitchen staff, including assigning tasks, supervising chefs and cooks, and resolving issues.

Inventory and cost control:

Manage food inventory, liaise with suppliers, and control kitchen budgets.

Quality and safety:

Ensure all food and ingredients meet high-quality standards and that the kitchen adheres to all health, safety, and hygiene regulations.

Operations and maintenance:

Maintain kitchen equipment, schedule maintenance, and ensure the overall efficiency of the kitchen.

Collaboration:

Work with management to align kitchen operations with the restaurant's overall goals.
Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits:

Food provided Health insurance
Work Location: In person