to lead our kitchen operations and create an unforgettable dining experience. You will be responsible for menu design, team management, food quality, cost control, and ensuring the highest standards of culinary excellence.
Key Responsibilities:
Develop innovative, seasonal, and cost-effective menus.
Supervise and lead the entire kitchen team (Sous Chefs, CDPs, Commis).
Oversee inventory, procurement, and vendor relationships.
Ensure compliance with food safety and sanitation standards (FSSAI).
Conduct training and performance reviews for kitchen staff.
Maintain food cost and waste control without compromising quality.
Work closely with management on pricing, promotions, and kitchen strategy.
Requirements:
Minimum 8 years of kitchen leadership experience.
Strong background in [Multi-Cuisine / Fine Dining / Regional Cuisine / Bakery].
Proven skills in kitchen budgeting, planning, and quality assurance.
Leadership ability with excellent communication and organizational skills.
Degree in Culinary Arts or Hospitality Management preferred.
Job Types: Full-time, Permanent
Pay: Up to ?35,000.00 per month
Benefits:
Food provided
Paid time off
Schedule:
Day shift
Work Location: In person
Expected Start Date: 07/06/2025
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