Menu Planning & Development
Design, plan, and update menus according to customer preferences, seasonal availability, and food cost.
Introduce innovative dishes while maintaining traditional favorites.
Kitchen Operations Management
Oversee the daily operations of the kitchen, ensuring smooth workflow and timely food preparation.
Maintain hygiene and safety standards as per FSSAI and industry norms.
Team Leadership & Training
Supervise, guide, and motivate chefs, cooks, and kitchen staff.
Conduct training sessions on cooking techniques, plating, and hygiene practices.
Delegate tasks and ensure accountability within the kitchen team.
Quality Control
Ensure consistent taste, presentation, and portion sizes of all dishes.
Conduct regular checks on ingredients, cooking methods, and final presentation.
Inventory & Cost Management
Monitor food stock, order supplies, and reduce wastage.
Manage food cost and control portion sizes to maximize profitability.
Collaboration with Management
Coordinate with restaurant managers and owners to align kitchen operations with business goals.
Plan special events, buffets, or theme nights in collaboration with the management team.
Customer Satisfaction
Handle special requests and ensure customer feedback is implemented in food preparation.
Maintain high standards to enhance the restaurant’s reputation.
Compliance & Safety
Ensure kitchen complies with health, safety, and sanitation regulations.
Enforce proper storage, labeling, and handling of raw materials.