Plan and prepare a variety of dishes across multiple cuisines
Ensure consistent food quality, taste, and presentation
Manage kitchen staff and assist in training junior chefs
Maintain hygiene and safety standards in compliance with FSSAI norms
Monitor inventory, food cost, and minimize wastage
Collaborate with management to design seasonal and signature menus
Handle high-volume service during peak hours efficiently
Proven experience in a multi-cuisine setup (Pub/Restaurant/Hotel)
Strong knowledge of kitchen operations and food safety practices
Excellent teamwork, leadership, and time management skills
Ability to work in a fast-paced, customer-focused environment
Work with a leading hospitality brand known for quality and innovation
Opportunity to experiment with new cuisines and menu ideas
Supportive team culture and growth-oriented environment