12 Sep
|
Sambhava Group
|
Hyderabad
12 Sep
Sambhava Group
Hyderabad
Lead and manage the complete kitchen operation and culinary team.
Plan daily menus, specials, and food production according to business requirements.
Ensure consistent food quality, taste, presentation, and portion control.
Develop and standardize recipes, cooking methods, and kitchen SOPs.
Supervise CDPs, Commis Chefs, and kitchen support staff.
Allocate duties and organize kitchen sections for smooth service.
Train, mentor, and evaluate kitchen staff to improve performance.
Maintain high standards of food hygiene, safety, cleanliness, and sanitation.
Monitor food costs, portion sizes, wastage, and overall kitchen profitability.
Manage inventory, stock levels, purchasing, and supplier coordination.
Ensure proper receiving, storage, labeling, and FIFO practices.
📌 Head Chef (Hyderabad)
🏢 Sambhava Group
📍 Hyderabad