Key Responsibilities:
Prepare, cook, and present dishes as per standard recipes
Ensure consistency in taste, quality, and portioning
Maintain hygiene and cleanliness in the kitchen as per FSSAI standards
Supervise and guide kitchen staff for smooth operations
Monitor inventory, stock rotation, and food storage
Coordinate with procurement team for raw materials
Reduce wastage and control food costs
Assist in menu planning and introducing new dishes
Ensure proper use and maintenance of kitchen equipment
Follow all safety and compliance guidelines