Plan and develop menus for restaurant, banquet, and special events.
Supervise all kitchen staff and daily food production.
Ensure food is prepared and presented according to hotel standards.
Maintain consistency in taste, quality, and portion control.
Monitor food cost, kitchen expenses, and minimize wastage.
Purchase and control kitchen inventory, raw materials, and equipment.
Conduct daily kitchen inspections for cleanliness and hygiene.
Ensure compliance with FSSAI, HACCP, and food safety standards.
Prepare duty rosters and assign responsibilities to kitchen staff.
Train, motivate, and evaluate kitchen employees.
Coordinate with the F&B; Service team for smooth operations.
Handle guest feedback related to food and implement improvements.
Develop recent recipes and seasonal menus.
Ensure preventive maintenance of kitchen equipment.
Prepare daily, weekly, and monthly kitchen reports.