· Plan, organize, and supervise all kitchen and food production activities.

· Ensure all food is prepared and served as per approved recipes, standards, and presentation.

· Maintain high standards of food quality, taste, and consistency.

· Control food cost, portion size, wastage, and pilferage.

· Coordinate with the Food & Beverage department for menu planning and service requirements.

· Prepare and update menus in consultation with Management and the F&B; Manager.

· Monitor daily production, consumption, and kitchen inventory.

· Ensure timely indenting of raw materials and proper coordination with the Store Keeper and Purchase Department.

· Ensure proper storage, handling, and usage of food items as per hygiene standards.

· Maintain cleanliness and sanitation of kitchen, stores, and equipment at all times.





· Ensure compliance with food safety, health, and statutory regulations.

· Recruit, train, schedule, and evaluate kitchen staff.

· Conduct regular kitchen meetings and performance reviews.

· Ensure proper maintenance of kitchen equipment and facilities.

· Introduce new dishes, recipes, and cost-effective menu options.

· Prevent food loss through strict control on stock, cooking, and serving procedures.

Education : Bachelor’s Degree In Hotel Management
Minimum 3 - 7 Years Experience Related Field

Pay: ₹25,000.00 - ₹50,000.00 per month

Advantages:

- Food provided
- Paid sick time

Work Location: In person

📌 Chef Manager (India)
🏢 KMK Global
📍 India