Master Chef

Menu Planning & Development:

• Develop and design innovative and seasonal menus that reflect the restaurant’s style and philosophy.
• Create new dishes and update existing menu items based on trends, availability of ingredients, and customer preferences.
• Ensure the consistency and quality of each dish served.
• Kitchen Leadership & Management:
• Lead, motivate, and manage kitchen staff, ensuring effective communication and teamwork.
• Oversee daily kitchen operations, ensuring that all food is prepared and presented according to established standards.
• Train and mentor junior chefs, cooks, and kitchen assistants to enhance their culinary skills.
• Maintain a clean, organized, and safe kitchen environment, adhering to health and safety regulations.
• Food Quality Control:
• Monitor food preparation processes to maintain high quality, taste, and presentation standards.
• Taste and adjust dishes for flavor balance, texture, and presentation.
• Ensure that all food is prepared according to recipes, portion sizes, and presentation standards.
• Cost Control & Inventory Management:
• Manage kitchen inventory, ensuring the availability of necessary ingredients while minimizing waste.
• Monitor food costs and implement cost-saving initiatives without compromising quality.
• Order ingredients and supplies as needed, keeping within the allocated budget.
• Customer Interaction:
• Occasionally interact with customers to gather feedback and ensure satisfaction with their dining experience.
• Address and resolve any issues related to food quality or service promptly.
• Health & Safety Compliance:
• Ensure that all food safety standards are adhered to, including proper food storage, handling, and sanitation procedures.
• Ensure kitchen cleanliness and organization meet local health regulations and industry best practices.
• Collaboration with Management:
• Work closely with the front-of-house staff to ensure smooth service and guest satisfaction.

Provide input into staffing, budgeting, and financial planning with the restaurant’s management team.

Candidate must have IDs software knowledge

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person