Develop innovative menus incorporating global culinary trends while catering to Indian palates and dietary preferences.

Oversee kitchen operations, ensuring food quality, hygiene standards, and efficient service delivery in a high-pressure environment.

Manage food costs, inventory, and vendor relationships to optimize profitability and maintain consistent supply chains.

Train and supervise kitchen staff, fostering a collaborative and skilled team capable of executing diverse culinary creations.

Ensure compliance with food safety regulations and maintain a clean and organized kitchen environment to prevent contamination.

Create visually appealing and flavorful dishes that meet customer expectations and enhance the dining experience.

Adapt recipes and cooking techniques to accommodate dietary restrictions and allergies, ensuring inclusivity for all guests.

Collaborate with restaurant management to plan special events, promotions, and seasonal menus to attract and retain customers.

Stay updated with the latest culinary trends, techniques, and ingredients through continuous learning and professional development.

Monitor customer feedback and make necessary adjustments to improve food quality and service satisfaction.