Oversee all kitchen operations and ensure smooth daily functioning.

Plan, prepare, and supervise food production for à la carte, buffet, banquets, and bulk orders/events.

Manage bulk cooking while maintaining consistency, taste, quality, and food safety standards.

Develop menus, recipes, and standard operating procedures (SOPs).

Supervise, train, schedule, and motivate kitchen staff.

Monitor food quality, presentation, and portion control.

Manage inventory, food costing, purchasing, and stock rotation.

Minimize food wastage and control kitchen expenses.

Ensure cleanliness, hygiene, and compliance with food safety regulations.

Coordinate with management and other departments for special events and guest requirements.

Maintain kitchen equipment and ensure proper usage and maintenance.

Handle customer feedback related to food quality and implement improvements.

Ensure timely preparation and delivery of all orders, including high-volume catering and bulk production.

Maintain a positive, disciplined, and efficient kitchen setting.

Pay: From ₹30,000.00 per month

Work Location: In person

📌 Head Chef (India)
🏢 Grandeur De Sanchi Resort Goa
📍 India