Key Responsibilities Menu Planning and Development Design create and update menus that align with the restaurant s concept budget and seasonal ingredient availability Innovate new dishes through research experimentation and collaboration with culinary teams Food Quality and Safety Maintain strict quality control by inspecting the preparation and presentation of dishes ensuring compliance with food safety and hygiene standards HACCP Monitor food storage temperatures and supplier standards Kitchen and Staff Management Recruit train supervise and manage chefs sous chefs cooks and other kitchen staff Delegate tasks effectively to ensure smooth kitchen workflow and timely service Inventory and Budget Control Oversee ordering and stock management to minimize waste and control food costs Manage kitchen budgets payroll and vendor relationships to maximize profitability Operational Oversight Ensure kitchen cleanliness equipment maintenance and adherence to safety policies Resolve operational issues promptly to maintain service continuity Leadership and Training Foster a positive work environment through leadership mentoring and by setting performance standards Conduct regular staff evaluations and promote professional development Job Types Full time Permanent Fresher Pay 40 000 00 - 45 000 00 per month Benefits Food provided Provident Fund Schedule Day shift Rotational shift Supplemental Pay Performance bonus

📌 Head Chef (Maharashtra)
🏢 Thyme & Whisk
📍 Maharashtra