Oversee the daily operations of the kitchen, including food preparation and production.
Develop and curate menus covering multi-cuisine dishes – Indian (North & South), Chinese, Italian, Continental, etc.
Ensure high standards of food hygiene, quality, and presentation.
Monitor and control kitchen expenses, inventory, and food wastage.
Train, supervise, and evaluate kitchen staff, ensuring teamwork and performance.
Maintain standard recipes, portion sizes, and plating presentations.
Coordinate with procurement for timely supply of fresh and quality ingredients.
Maintain compliance with health and safety regulations in food handling and kitchen operations.
Introduce seasonal or themed menus, food festivals, and special offerings.
Handle guest feedback positively and take corrective actions as needed.
Ensure smooth operations during banquets, events, and high-volume service periods.