Key Rules and ResponsibilitiesCulinary Excellence & Preparation: Consistently prepare appetizers, main courses, and desserts following exact recipes and high-end presentation standards. This includes mastering specific techniques like grilling, baking, and sauce-making.Menu Development: Collaborate with the Executive Chef or culinary team to design seasonal menus and weekly specials based on guest preferences and market availability.Kitchen Hygiene and Safety: Strictly comply with local food safety and sanitation regulations (such as HACCP) to ensure a safe, clean, and organized workstation.Inventory & Cost Control: Monitor ingredient stock levels, proactively place supply orders, and manage portion sizes to minimize food waste and optimize food costs.Staff Leadership: Supervise and train junior kitchen staff (like Commis and Demi-Chefs), ensuring seamless communication and workflow during busy service hours.To explore current roles or find professionals in this field, check out hospitality listings on platforms like LinkedIn Jobs or Naukri.