Job Description

Job Summary

Lead and manage kitchen operationsto deliver high-quality Indian and Bangladeshi cuisine. Drive menu innovation,ensure compliance with food safety standards, optimize costs, and develop staffto achieve production, productivity, and profitability goals.

Responsibilities

Lead kitchen operations to prepare meals that meet company standards, menu specifications, and production schedules
Plan, direct, control, coordinate, and participate in daily culinary activities to maintain required food quality and standards
Manage kitchen production goals, productivity, and profitability KPIs set by management
Oversee budgeting, food and labor costing, forecasting, stock control, resource planning, staffing, inventory, and waste management
Ensure timely availability of supplies and approved food substitutions for meal preparation
Develop and implement new culinary recipes and menus in collaboration with relevant departments
Create innovative menus, seasonal offerings, and party menus to attract and satisfy customers
Ensure compliance with food safety, quality, health, and hygiene regulations at all times
Develop cross-marketing strategies with the team to increase profits, such as pairing drinks with food and introducing appealing menu items
Enhance customer experience by maintaining high food quality and service standards
Initiate and implement cost-cutting measures without compromising dish quality and taste
Conduct and support on-the-job training for junior staff and trainees to develop their culinary skills
Maintain proper handling and temperature control of all food products to ensure safety and quality
Adhere to workplace safety and health policies and procedures
Perform additional duties as assigned to support kitchen operations