Manage day-to-day kitchen operations and lead the kitchen team.
Ensure food quality, taste, presentation and timely service.
Standardise recipes, portions and kitchen processes.
Manage food cost, inventory, requisitions and minimise wastage.
Ensure proper hygiene, sanitation and food safety standards.
Comply with FSSAI & HACCP guidelines.
Train and supervise kitchen staff.
Coordinate with F&B;, purchase and store teams.
Manage kitchen equipment and ensure smooth operations.