will be responsible for overseeing the entire kitchen operation, including menu planning, food preparation, quality control, cost management, and team supervision. The role requires strong leadership, creativity, and commitment to maintaining the highest culinary and hygiene standards.
Key Responsibilities:
Plan and design menus in line with the restaurant's concept and seasonal availability.
Supervise all kitchen staff and ensure efficient day-to-day operations.
Maintain food quality, presentation, and taste consistency.
Ensure compliance with food safety, hygiene, and sanitation regulations.
Manage kitchen budgets, inventory, and cost control measures.
Train, mentor, and evaluate kitchen team members.
Coordinate with F&B service and management teams for smooth operations.
Monitor food preparation times and customer feedback for continuous improvement.
Innovate new dishes and maintain creativity in menu offerings.
Handle vendor relations and ensure procurement of high-quality ingredients.
Required Skills & Qualifications:
Degree/Diploma in Hotel Management or Culinary Arts.
Minimum
5-8 years of experience
Strong leadership and communication skills.
Knowledge of multiple cuisines (e.g., Indian, Continental, Oriental, etc.).
Expertise in food cost management and inventory control.
Ability to perform well under pressure in a fast-paced environment.
References also are invited.
Job Types: Full-time, Permanent
Pay: ?60,000.00 - ?70,000.00 per month
Benefits:
Health insurance
Leave encashment
Work Location: In person
Beware of fraud agents! do not pay money to get a job
MNCJobsIndia.com will not be responsible for any payment made to a third-party. All Terms of Use are applicable.