Role & responsibilities Menu & Culinary Innovation Develop, design, and update menus for lounge bar, banquets, and special events. Create Modern Indian, Continental, Asian, and fusion dishes aligned with current food trends. Innovate seasonal and event-specific menus in coordination with the management & marketing team. 2. Kitchen Operations Management Supervise and coordinate all kitchen activities including food preparation, cooking, and presentation. Establish and maintain recipe standardization & portion control to ensure consistency. Implement kitchen SOPs for efficiency and hygiene. 3. Team Leadership & Training Lead, train, and motivate kitchen staff (Sous Chefs, CDPs, Commis, Helpers). Conduct regular training sessions on new recipes, plating styles, and hygiene practices. Schedule staff shifts and ensure discipline and teamwork. 4. Quality & Hygiene Control Maintain the highest standards of food quality, taste, and presentation. Ensure compliance with FSSAI and other food safety standards. Monitor kitchen cleanliness, storage, and waste management. 5. Cost & Inventory Management Manage kitchen budgets, food cost, and wastage control. Forecast, order, and maintain raw material inventory with proper vendor coordination. Negotiate with suppliers for best quality and pricing. 6. Coordination & Guest Experience Collaborate with service staff for smooth coordination during operations and events. Interact with guests (when required) to receive feedback and enhance guest satisfaction. Preferred candidate profile 812 years of culinary experience with at least 3–5 years in a leadership role. Expertise in Modern Indian, Continental & Asian cuisines ; knowledge of Tandoor and fusion menus is a plus. Strong leadership, creativity, and ability to handle high-pressure service. Knowledge of food cost control, vendor management, and kitchen administration. Hands-on and passionate about food trends, plating styles, and customer satisfaction.
Responsibilities: * Ensure high-quality food presentation * Collaborate with kitchen team on menu planning & execution * Maintain cleanliness & safety standards * Manage continental chef de partie duties Food allowance Provident fund