Head Chef/Kitchen Manager

Lead end-to-end kitchen operations including food preparation, quality control, and service delivery.  Develop, curate, and standardize menus across Indian, Indo-Chinese, and Continental food categories.  Establish SOPs for kitchen workflows and maintain operational discipline.  Ensure consistency in food quality, presentation, portion control, and taste standards.  Manage food cost, inventory, wastage control, and kitchen profitability.  Recruit, train, mentor, and supervise kitchen staff.  Oversee procurement planning and coordinate with vendors for quality ingredients.  Ensure compliance with food safety, hygiene, and statutory requirements.  Support home delivery operations with focus on packaging quality and delivery readiness.  Coordinate with restaurant management on promotions, seasonal menus, and business growth initiatives.  Drive customer satisfaction through continuous improvement and innovation.

Pay: ₹40,000.00 - ₹60,000.00 per month

Benefits:

• Food provided

Work Location: In person