Chef/cook
6 hours ago
**Menu Planning and Development**:Create and innovate menus that align with the restaurant's concept and appeal to the target audience.
Stay updated on culinary trends and incorporate new ideas into menu offerings.
**Culinary Execution**:Oversee the preparation and presentation of all dishes to ensure they meet the highest quality standards.
Train and mentor kitchen staff on proper cooking techniques and presentation.
**Inventory Management**:Manage and control the inventory of kitchen supplies and ingredients.
Monitor stock levels and coordinate with the procurement department for timely replenishment.
**Kitchen Operations**:Supervise all aspects of kitchen operations, including food preparation, cooking, and plating.
Ensure compliance with food safety and sanitation standards.
**Staff Management**:Recruit, train, and develop kitchen staff.
Conduct regular performance evaluations and provide constructive feedback.
Foster a positive and collaborative work environment in the kitchen.
**Cost Control**:Implement cost-control measures to optimize kitchen expenses without compromising on quality.
Monitor portion sizes and waste to minimize food costs.
**Collaboration with Other Departments**:Collaborate with the front-of-house staff to ensure smooth coordination between the kitchen and dining areas.
Work with management to plan and execute special events and promotions.
**Salary**: ₹14,719.90 - ₹24,478.21 per month
**Benefits**:
- Food provided
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