🔹 Head Cook / Head Chef – KRA
1. Food Preparation & Quality Control
Prepare meals as per menu and standards
Ensure taste, quality, and presentation consistency
2. Daily Kitchen Operations
Manage day-to-day cooking activities
Ensure timely preparation and service of meals
3. Hygiene & Cleanliness
Maintain kitchen hygiene as per FSSAI guidelines
Ensure proper cleaning of utensils, equipment, and workspace
4. Inventory & Stock Management
Monitor daily stock usage and avoid wastage
Inform management for timely replenishment of raw materials
5. Menu Execution
Follow the approved menu and recipes strictly
Ensure proper portion control
6. Team Coordination
Guide helper staff and assign daily tasks
Maintain discipline and teamwork in the kitchen
7. Cost Control
Minimize food wastage
Ensure efficient use of resources
8. Equipment Handling
Proper use and maintenance of kitchen equipment
Report any damage or issues immediately
9. Compliance with SOPs
Follow company SOPs and operational guidelines
Maintain standard cooking and safety practices
10. Client Satisfaction
Ensure food meets client expectations
Take feedback and improve accordingly