Head Chef

• Menu Development: Design and standardize recipes for South Indian (e.g., dosas, idlis), Tandoori (kebabs, breads), Indo-Chinese (woks, noodles), and Western food (burgers, pizzas, fries) tailored for quick service and high volume.
• Food Quality Control: Maintain strict standards for food taste, presentation, portion control, and serving temperature across all food stalls.
• Speed of Service: Optimize kitchen workflows to ensure fast food delivery, which is critical for high-turnover water park crowds.

Kitchen Operations & Inventory

• Inventory Management: Oversee the ordering, receiving, and storage of diverse ingredients ranging from specialized Tandoori spices to Western baking goods.
• Cost Control: Monitor food waste, manage portion sizes, and calculate food cost percentages to maximize profit margins.
• Equipment Maintenance: Ensure all specialized equipment—such as traditional clay tandoor ovens, high-pressure Chinese woks, South Indian griddles, and Western deep fryers—are properly maintained and operated safely.

Food Safety, Health & Hygiene

• HACCP & Compliance: Enforce strict local food safety regulations, HACCP protocols, and sanitation standards throughout the kitchens.
• Allergen & Cross-Contamination Management: Prevent cross-contamination between different cuisine stations, particularly ensuring vegetarian/non-vegetarian separation and managing common allergens (nuts, dairy, gluten).
• Safety Drills: Maintain a safe working environment, especially concerning slippery floors and high-heat kitchen zones typical near water park environments.

Pay: ₹35,000.00 - ₹45,000.00 per month

Work Location: In person