Coastal Chef

A Coastal Chef is responsible for creating and executing menus featuring coastal cuisine, managing kitchen operations, and ensuring high-quality food preparation and presentation. They oversee food safety, hygiene, and staff, and may also be involved in menu planning, inventory management, and cost control. Key Responsibilities:

• Menu Development: Create and curate menus that highlight authentic South Indian and coastal flavors, incorporating seasonal and local ingredients.
• Food Preparation: Prepare and cook a variety of dishes, ensuring consistency and high standards of quality, presentation, and taste.
• Kitchen Management: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and food safety.
• Staff Supervision: Train, supervise, and manage kitchen staff, including cooks and other food preparation workers.
• Inventory Management: Monitor and manage inventory levels, order supplies, and control food costs.
• Food Safety and Hygiene: Ensure compliance with food safety and hygiene regulations, maintaining a clean and safe kitchen environment.
• Guest Satisfaction: Handle guest feedback and ensure customer satisfaction with the food and service.
• Innovation and Quality: Introduce new dishes and recipes while preserving traditional cooking techniques.
• Collaboration: Collaborate with management on menu pricing, promotions, and special events.

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

• Food provided

Schedule:

• Rotational shift

Work Location: In person