Job Description

Key Responsibilities

Culinary & Menu Management:

Develop and design menus, create recipes, ensure consistent food quality, taste, texture, and presentation, and oversee food preparation.

Staff Management:

Recruit, hire, train, schedule, and motivate kitchen staff (cooks, prep workers, dishwashers).

Kitchen Operations:

Control daily kitchen activities, manage inventory, order supplies, monitor spoilage, and maintain equipment.

Quality & Safety:

Enforce strict food safety, hygiene, and sanitation regulations; inspect dishes before serving.

Financial & Administrative:

Control food costs, manage budgets, track staff hours, and report to management.

Leadership:

Foster a positive team environment, resolve conflicts, and collaborate with other hotel departments.
Essential Skills & Qualifications

Proven experience as a Head Chef or in a senior kitchen role. Strong leadership, communication, and team management skills. Deep culinary knowledge and creativity. Expertise in kitchen management, costing, and inventory control. Up-to-date knowledge of culinary trends and food safety standards. Ability to handle stress and manage time effectively.
Reporting & Requirements

Reports to:

General Manager or Director of Food & Beverage.

Education:

Often requires culinary training or a degree.

Compliance:

Must adhere to local health, safety, and labor laws.
Job Types: Full-time, Permanent

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

Benefits:

Food provided
Ability to commute/relocate:

Itanagar, Arunachal Pradesh: Reliably commute or planning to relocate before starting work (Required)
Education:

Diploma (Required)
Experience:

Hotel management: 10 years (Required) Food preparation: 10 years (Required)
Language:

English (Required) Hindi (Required) Bengali (Preferred)
Shift availability:

Day Shift (Preferred) Night Shift (Preferred)
Work Location: In person