CULINARY IN CHARGE

Key Responsibilities:1. Kitchen Operations

• Oversee daily kitchen activities, including food preparation, cooking, and presentation.
• Ensure consistency, portion control, and quality of all dishes.
• Maintain proper inventory levels and coordinate with suppliers.
• Enforce kitchen hygiene, food safety, and sanitation standards.

2. Restaurant (Front-of-House) Operations

• Supervise dining area setup and cleanliness before, during, and after service.
• Monitor guest satisfaction and handle complaints professionally.
• Coordinate with service staff to ensure timely food delivery and excellent customer service.
• Assist in training servers and hosts on menu knowledge and guest interaction.

3. Team Management

• Lead, schedule, and motivate both kitchen and service teams.
• Conduct regular training sessions and team meetings.
• Address performance issues and foster a positive work environment.

4. Menu & Service Coordination

• Collaborate with chefs and management to plan and update menus.
• Ensure kitchen and service teams are aligned on daily specials, promotions, and event menus.
• Monitor food and beverage quality and presentation.

5. Inventory and Cost Control

• Manage food, beverage, and supply inventory.
• Track costs, reduce waste, and control labor expenses.
• Ensure proper storage and rotation of goods.

6. Customer Experience

• Greet guests and ensure satisfaction throughout their visit.
• Resolve guest issues promptly and courteously.
• Monitor dining room atmosphere and coordinate improvements as needed.

7. Health & Safety Compliance

• Ensure compliance with all health and safety regulations.
• Oversee proper food handling and cleanliness in both kitchen and dining areas.
• Conduct routine checks on kitchen and restaurant equipment.

Job Types: Full-time, Permanent

Pay: Up to ₹50,000.00 per month

Benefits:

• Food provided
• Health insurance
• Leave encashment
• Provident Fund

Schedule:

• Rotational shift

Supplemental Pay:

• Performance bonus

Work Location: In person