Culinary and menu management: Create and standardize recipes, design menus for various outlets (restaurants, banquets, room service), and stay current with industry trends. Staff management: Hire, train, supervise, and motivate the kitchen team, which includes sous chefs, line cooks, and other staff. Operational and financial oversight: Manage the kitchen budget, control food costs, minimize waste, and handle purchasing and inventory. Quality and sanitation control: Ensure all dishes meet high standards for taste, presentation, and food safety. Maintain cleanliness and sanitation in all kitchen and back-of-house areas according to health regulations. Vendor and cross-departmental relations: Establish and manage relationships with food and supply vendors. Collaborate with other hotel departments, such as the front-of-house staff and restaurant manager, to ensure a seamless guest experience. Leadership and business acumen: Act as a role model for the kitchen staff while also having a strong understanding of the business side of the operation. Job Types: Full-time, Permanent Pay: ₹45,000.00 - ₹55,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Culinary and menu management: Create and standardize recipes, design menus for various outlets (restaurants, banquets, room service), and stay current with industry trends. Staff management: Hire, train, supervise, and motivate the kitchen team, which includes sous chefs, line cooks, and other staff. Operational and financial oversight: Manage the kitchen budget, control food costs, minimize waste, and handle purchasing and inventory. Quality and sanitation control: Ensure all dishes meet high standards for taste, presentation, and food safety. Maintain cleanliness and sanitation in all kitchen and back-of-house areas according to health regulations. Vendor and cross-departmental relations: Establish and manage relationships with food and supply vendors. Collaborate with other hotel departments, such as the front-of-house staff and restaurant manager, to ensure a seamless guest experience. Leadership and business acumen: Act as a role model for the kitchen staff while also having a strong understanding of the business side of the operation. Job Types: Full-time, Permanent Pay: ₹45,000.00 - ₹55,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person