Key Responsibilities
Menu Development: Design creative, seasonal menus and set plate presentation standards.
Staff Management: Hire, train, mentor, and schedule kitchen crew members and line cooks.
Financial Oversight: Manage food and labor budgets, monitor inventory, and order supplies strategically.
Quality & Safety: Enforce strict hygiene, sanitation, and food safety regulations (such as HACCP or local health codes).
Operations: Coordinate with front-of-house management and resolve any food or service issues.

Requirements and Qualifications
Experience: 3 to 5 years of related culinary and supervisory experience in a similar hospitality environment.
Education: Culinary school diploma or certification in culinary arts/hospitality management is often preferred.
Skills: Advanced culinary techniques, solid leadership, budgeting acumen, and excellent communication.

Pay: ₹39,000.00 - ₹45,000.00 per month

Advantages:
Food provided

Work Location: In person

📌 Executive Chef Pozhiyoor (India)
🏢 GoGo Land Resort and Adventurous Sports
📍 India