Chef

1. Kitchen Operations & Leadership Lead, supervise, and coordinate the entire kitchen team. Allocate daily duties to chefs, commis, helpers, and stewarding staff. Conduct daily kitchen briefings before service. Maintain discipline, hygiene, and professional behavior in the kitchen. 2. Menu Planning & Development Create and update menus (à la carte, buffet, banquet, events). Develop recipes with strict portion control and costing. Design signature/USP dishes for the restaurant. Ensure every dish matches the brand’s taste profile. 3. Quality & Taste Control Check every dish before it goes out—taste, presentation, temperature. Ensure consistent taste across all shifts and chefs. Maintain plating standards and SOP for each dish. 4. Inventory & Cost Control Track daily stock of raw materials, perishables, and dry goods. Plan ordering cycles to avoid wastage and shortages. Maintain ideal food cost (%) and reduce kitchen expenses. Approve purchase requests and coordinate with suppliers. 5. Food Safety & Hygiene Ensure the kitchen follows FSSAI norms. Maintain cleanliness—workstations, cold storage, equipment. Oversee FIFO/FEFO inventory rules. Conduct weekly hygiene and safety audits. 6. Staff Training & Development Train new chefs and helpers on recipes, SOPs, equipment usage. Upskill team on new techniques, menu items, and buffet layouts. Monitor performance and reduce dependency on a single chef. 7. Coordination With Management Report daily sales, wastage, issues, and kitchen updates. Collaborate on menu pricing, promotions, banquet events. Manage staffing needs, duty rosters, and overtime. 8. Banquet / Event Management Plan event menus according to pax and theme. Oversee buffet setup, food quantity, refills, and live counters. Coordinate with service team for smooth event delivery. 9. Equipment Management Ensure all kitchen machines are maintained and working. Create AMC schedules for major equipment. Raise maintenance requests whenever required. 10. Crisis Management Handle rush hours, sudden staff shortages, or equipment failure. Ensure no compromise on taste or quality even in pressure.