Manage complete kitchen operations and ensure smooth day-to-day functioning
Plan and prepare Indian, Chinese and Tandoor dishes as per required quality standards
Ensure consistency in taste, presentation and food quality
Lead, train and manage the kitchen team including Sous Chefs, Commis and other kitchen staff
Prepare and maintain recipes, portion sizes and cooking standards
Monitor food quality, freshness and hygiene standards
Manage food costing, portion control and minimize food wastage
Plan menus and introduce new Indian, Chinese and Tandoor dishes when required
Ensure proper inventory management and coordinate with the purchase team
Maintain kitchen cleanliness, hygiene and food safety standards
Monitor kitchen equipment and ensure proper maintenance
Handle high-volume kitchen operations efficiently
Ensure timely preparation and dispatch of food during peak hours
Maintain discipline and proper coordination among kitchen staff