Hotel Pandit

Menu Development & Innovation:  Design and execute an appealing and profitable menu focused on vegetarian Continental and world cuisines. Kitchen Operations & Management:  Plan and oversee the complete kitchen setup and organization to ensure maximum efficiency and flow.  Control and manage all kitchen activities, ensuring food quality and consistency during preparation and service. Team Leadership & Training:  Lead, mentor, and train kitchen staff on culinary techniques, quality standards, and efficient workflows.  Establish work schedules, delegate tasks, and oversee the work of all kitchen personnel. Compliance & Cost Control:  Ensure strict compliance with all nutrition, sanitation, and safety regulations.  Manage kitchen budgets, control food and labour costs, and minimize waste without Compromising quality.