Menu Development: Design cutting-edge, seasonal menus that align with the restaurant’s brand, dietary trends, and financial goals.
Staff Management: Recruit, train, and mentor the culinary team, including sous chefs and line cooks. Manage shift scheduling and performance reviews.
Financial Oversight: Manage food costs, optimize resource use, and oversee kitchen budgets. Control inventory and negotiate with suppliers and vendors.
Quality Control: Establish plating and presentation standards and ensure every dish consistently meets the highest quality and taste expectations.
Safety & Sanitation: Enforce strict health code regulations, hygiene standards, and kitchen safety protocols at all times.
Cross-department Collaboration: Work closely with the front-of-house staff, event coordinators, and management to ensure a seamless guest dining experience

Pay: ₹40,000.00 - ₹60,000.00 per month

Advantages:
Versatile schedule
Food provided
Paid time off

Work Location: In person

📌 Executive Chef Kolkata
🏢 kasturi restaurant
📍 Kolkata