Master Chef

**Menu Planning & Development**:

- Develop and design innovative and seasonal menus that reflect the restaurant’s style and philosophy.
- Create new dishes and update existing menu items based on trends, availability of ingredients, and customer preferences.
- Ensure the consistency and quality of each dish served.
- **Kitchen Leadership & Management**:

- Lead, motivate, and manage kitchen staff, ensuring effective communication and teamwork.
- Oversee daily kitchen operations, ensuring that all food is prepared and presented according to established standards.
- Train and mentor junior chefs, cooks, and kitchen assistants to enhance their culinary skills.
- Maintain a clean, organized, and safe kitchen environment, adhering to health and safety regulations.
- **Food Quality Control**:

- Monitor food preparation processes to maintain high quality, taste, and presentation standards.
- Taste and adjust dishes for flavor balance, texture, and presentation.
- Ensure that all food is prepared according to recipes, portion sizes, and presentation standards.
- **Cost Control & Inventory Management**:

- Manage kitchen inventory, ensuring the availability of necessary ingredients while minimizing waste.
- Monitor food costs and implement cost-saving initiatives without compromising quality.
- Order ingredients and supplies as needed, keeping within the allocated budget.
- **Customer Interaction**:

- Occasionally interact with customers to gather feedback and ensure satisfaction with their dining experience.
- Address and resolve any issues related to food quality or service promptly.
- **Health & Safety Compliance**:

- Ensure that all food safety standards are adhered to, including proper food storage, handling, and sanitation procedures.
- Ensure kitchen cleanliness and organization meet local health regulations and industry best practices.
- **Collaboration with Management**:

- Work closely with the front-of-house staff to ensure smooth service and guest satisfaction.

Provide input into staffing, budgeting, and financial planning with the restaurant’s management team.

**Job Types**: Full-time, Permanent

Pay: ₹25,000.00 - ₹30,000.00 per month

**Benefits**:

- Food provided
- Provident Fund

Work Location: In person