Team Management: Directs the kitchen brigade, assigns daily tasks, and conducts shift briefings.
Quality & Safety: Ensures strict compliance with food safety and hygiene standards (FSSAI).
Menu Execution: Trains staff on recipes, food presentation, and ensures dishes are prepared to standard.
Store Keeper:
Inventory Control: Tracks inward and outward stock of perishable and dry goods, minimizing wastage.
Procurement: Coordinates with vendors, tracks purchase orders, and ensures the kitchen has necessary supplies.
Storage Maintenance: Organizes walk-in refrigerators, dry stores, and ensures proper labeling and "First-In, First-Out" (FIFO) rotation.