Head Chef

Key Responsibilities

• Menu Development: Creating and designing menus, including new dishes, while ensuring they align with hotel standards and guest preferences.
• Staff Management: Supervise, train, and motivate kitchen staff, including chefs and cooks, and delegate tasks to ensure efficient operations.
• Food Quality & Presentation: Ensure that all dishes meet high standards of quality, consistency, and presentation before being served.
• Inventory & Cost Control: Manage food and consumable stock, monitor inventory, and control food costs to maintain profitability.
• Food Safety & Hygiene: Ensure strict adherence to health, safety, and sanitation codes to maintain a clean and safe kitchen environment.
• Kitchen Operations: Oversee all aspects of kitchen operations, from preparation and cooking to cleaning and equipment maintenance.
• Supplier Relations: Maintain relationships with suppliers to ensure the consistent quality and timely delivery of fresh ingredients.
• Coordination & Communication: Liaise with the hotel's general manager and other departments (like food and beverage) to ensure smooth operations and meet guest needs.

Job Type: Full-time

Pay: ₹45,000.00 - ₹50,000.00 per month

Work Location: In person