Oversee all kitchen operations, ensuring high-quality food preparation and presentation standards are met consistently.

Manage and train kitchen staff, fostering a positive and productive work environment while ensuring adherence to hygiene and safety protocols.

Develop and execute innovative menu items and specials, incorporating seasonal ingredients and culinary trends relevant to the Indian palate.

Control food costs and minimize waste through effective inventory management and portion control techniques.

Ensure compliance with all health and safety regulations, maintaining a clean and organized kitchen environment.

Collaborate with the executive chef to plan and execute special events, banquets, and catering services.

Monitor and maintain kitchen equipment, scheduling repairs and maintenance as needed to ensure optimal functionality.

Supervise food preparation and cooking, ensuring dishes are prepared according to recipes and quality standards.

Assist in menu planning and development, contributing ideas and suggestions for new dishes and specials.

Train new kitchen staff on food preparation techniques, safety procedures, and kitchen operations.

Conceptualize and create innovative menus, incorporating seasonal ingredients and culinary trends to delight guests.

Oversee daily kitchen operations, ensuring efficient workflow, food quality, and adherence to hygiene standards.

Train and mentor kitchen staff, fostering a positive work environment and promoting skill development.

Maintain consistent food quality and presentation, ensuring every dish meets the highest standards.

Manage inventory levels, place orders, and minimize waste to optimize food costs and profitability.

Ensure proper maintenance of kitchen equipment and adherence to safety protocols to prevent accidents.

Monitor food costs, implement cost-saving measures, and assist in budget preparation to maximize profitability.

Enforce strict hygiene and sanitation standards to ensure food safety and prevent contamination.

Standardize recipes and maintain accurate documentation to ensure consistency and ease of training.

Gather customer feedback and use it to refine menus and improve the dining experience.