One of the

- Kitchen Operations & Food Quality

- Menu creation: Design and update menus that fit the restaurant theme, budget, and seasonal produce.

Staff Management & Leadership

- Supervision: Delegate tasks, create work schedules, and oversee daily food preparation.

- Team morale: Resolve conflicts quickly and foster a respectful, cooperative work workplace.

Financial & Administrative Duties

- Cost control: Monitor food costs, manage kitchen budgets, and minimize food waste.

- Equipment upkeep: Track kitchen equipment functionality and arrange repairs or replacements when needed.

- Administrative tasks: Keep records of staff attendance, payroll inputs, and supplier invoices.

- Quality control: Inspect dishes before they leave the kitchen to ensure proper taste, temperature, and presentation.





- Inventory management: Order ingredients, manage stock levels, and handle relationships with food suppliers.

- Safety and hygiene: Enforce strict health, sanitation, and safety regulations across the entire kitchen.

- Note: Indian , South Indian and Chinese food knowledge must.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹28,000.00 per month

Benefits

- Food provided

- Provident Fund

Education

- Higher Secondary(12th Pass) (Preferred)

Experience

- Chef: 4 years (Required)

- total work: 5 years (Required)

Work Location: In person

📌 Head Chef (Bengaluru)
🏢 The Platinum Boutique Business Hotel
📍 Bengaluru