Oversee food preparation, ensuring quality and consistency in all dishes.

Manage kitchen staff, including training, scheduling, and performance evaluation.

Develop and implement new menu items, considering seasonal ingredients and customer preferences.

Maintain inventory and order supplies to ensure adequate stock levels.

Ensure compliance with food safety and hygiene standards.

Monitor food costs and implement strategies to minimize waste and maximize profitability.

Collaborate with the front-of-house team to ensure smooth service and customer satisfaction.

Prepare and cook food according to recipes and quality standards.

Assist in plating and garnishing dishes for presentation.

Clean and maintain kitchen equipment and work areas.

Develop innovative menus, incorporating regional Indian flavors and modern culinary techniques.

Prepare diverse dishes, ensuring consistent quality and presentation standards are met.

Oversee stock levels, minimizing waste and ensuring freshness of ingredients.

Supervise kitchen staff, ensuring adherence to hygiene and safety regulations.

Maintain high standards of food quality, taste, and presentation.

Ensure proper functioning of kitchen equipment through regular checks and maintenance.

Standardize recipes to ensure consistency across all preparations.

Implement strategies to reduce food costs without compromising quality.

Train junior chefs and kitchen staff on culinary techniques and best practices.

Enforce strict hygiene standards to maintain a clean and safe kitchen environment.