Menu Planning and Development: Create innovative and appealing menus that cater to diverse tastes and dietary requirements of Indian clientele.

Inventory Management: Efficiently manage food supplies, minimize waste, and ensure optimal stock levels to maintain cost-effectiveness.

Quality Control: Maintain high standards of food quality, hygiene, and presentation to ensure customer satisfaction and safety.

Team Leadership: Supervise and train kitchen staff, fostering a collaborative and efficient work environment to enhance productivity.

Cost Management: Monitor and control food costs, implement strategies to reduce expenses, and maximize profitability without compromising quality.

Recipe Standardization: Develop and standardize recipes to ensure consistency in taste and presentation across all dishes.

Equipment Maintenance: Oversee the maintenance and repair of kitchen equipment to ensure smooth operations and minimize downtime.

Compliance and Safety: Ensure adherence to food safety regulations, hygiene standards, and health codes to maintain a safe working environment.

Customer Interaction: Engage with customers to gather feedback, address concerns, and enhance their dining experience.

Menu Innovation: Continuously research and experiment with new ingredients, techniques, and culinary trends to keep the menu fresh and exciting.

Vendor Management: Establish and maintain relationships with suppliers to ensure timely delivery of high-quality ingredients at competitive prices.

Staff Training: Conduct regular training sessions for kitchen staff to improve their skills, knowledge, and performance.