Key Responsibilities
Food Preparation & Multi-Cuisine Expertise
- Prepare and cook dishes according to menu specifications with consistent quality and presentation.
- Showcase expertise across Indian, Continental, and Chinese cuisines, incorporating modern trends.
- Contribute ideas for menu development and suggest improvements based on customer feedback.
Kitchen Operations & Organization
- Maintain a clean, organized, and efficient kitchen workspace.
- Assist with inventory management, stock rotation, portion control, and minimizing wastage.
- Monitor food safety and hygiene standards (HACCP compliance).
Team Management & Training
- Train, mentor, and supervise junior kitchen staff and commis chefs.
- Coordinate with service staff to ensure smooth operations during peak hours.
Innovation & Cost Management
- Innovate and develop new recipes and dishes to enhance the menu.
- Assist in costing and pricing of menu items to achieve desired food cost percentages.
- Handle customer feedback and implement improvements where necessary.
