Key duties include menu development, staff training, and cost control

Food Preparation and Quality Control
- Oversee the production, preparation, and presentation of all Continental dishes (soups, salads, meats, seafood, pasta, and desserts).
- Ensure consistent taste, portion sizes, and visual appeal across all group locations.
- Enforce strict compliance with food safety, hygiene, and sanitation standards.

Menu Planning and Innovation
- Design and update seasonal or group-wide Continental menus matching culinary trends.
- Standardize recipes, cooking methods, and instruction manuals for kitchen teams.
- Test current ingredients and specialty dishes before official rollout.

Management and Leadership
- Train, mentor, and evaluate head chefs,



sous chefs, and kitchen line staff.
- Coordinate staff scheduling and workflow efficiency during peak service hours.
- Travel between group properties to audit kitchen standards and performance.

Financial and Inventory Operations
- Monitor raw material costs, food waste, and stock rotation to maximize kitchen profitability.
- Coordinate bulk purchasing and supplier quality standards for Continental ingredients.

Pay: ₹50,000.00 - ₹60,000.00 per month

Work Location: In person

📌 Group Chef (Nagpur)
🏢 Aurassist Health Private
📍 Nagpur