Key Responsibilities: Menu Development: Create and update innovative, cost-effective, and seasonal menus. Design dishes that meet customer preferences and uphold brand standards. Kitchen Operations: Supervise food preparation and presentation to ensure high quality. Monitor portion control, waste management, and inventory usage. Ensure timely service during all meal periods. Team Management: Lead, train, and motivate kitchen staff. Delegate responsibilities and maintain smooth kitchen flow. Schedule staff and manage labor costs within budget. Inventory & Cost Control: Monitor food stock and place orders as needed. Maintain proper storage and labeling practices. Control food costs and minimize wastage. Compliance & Safety: Enforce hygiene, sanitation, and safety standards in accordance with local regulations. Conduct regular inspections and implement corrective actions as needed. Customer Service: Collaborate with front-of-house staff to ensure guest satisfaction. Address customer feedback related to food quality and consistency.

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Head Chef

Bardez

Experience: Not specified

INR 1 - 2 Lacs

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Head Chef