Job Description

Key Responsibilities

Supervise and coordinate all kitchen activities, including food preparation, cooking, plating, and cleaning Ensure all menu items are prepared with consistency, proper presentation, taste, and in line with recipe/portion standards Uphold food safety, sanitation, and hygiene standards (local health codes, HACCP, etc.) Manage kitchen staff: hiring, training, scheduling, performance evaluation, discipline, and motivation Monitor and maintain inventory levels; order supplies (food, equipment, utensils) to avoid shortages while minimizing waste Control food, labor, and operational costs to meet budget targets Work with head chef / executive chef / restaurant manager on menu planning, specials, and new dish development Maintain equipment functionality; arrange maintenance and repair as needed Enforce proper workflow, cleanliness, organization, and safety in all kitchen areas Ensure compliance with regulations (health department, OSHA or local equivalents) and internal policies
Job Type: Permanent

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

Work Location: In person