Role & responsibilities
Manage overall kitchen operations, food quality, and presentation.
Lead, train, and supervise the kitchen team.
Control food cost, inventory, wastage, and kitchen hygiene.
Develop menus, recipes, and kitchen SOPs.
Ensure smooth and timely food production
Preferred candidate profile
12+ years of relevant culinary experience.
Experience as Executive Chef/Head Chef in a reputed restaurant.
Strong knowledge of Indian/Hyderabadi cuisine.
Excellent leadership and team-management skills.
Good knowledge of food safety and cost control