Key Duties and Responsibilities:
Menu Development & Innovation: Creating creative, profitable recipes and seasonal menus, calculating correct costs to ensure maximum gross profit.
Operational Management: Overseeing all kitchen activities, ensuring food is produced consistently, efficiently, and with high-quality presentation.
Staff Management & Leadership: Hiring, training, mentoring, and managing kitchen personnel, including sous chefs and line cooks.
Financial & Inventory Control: Managing kitchen budgets, labor costs, and food supplies inventory, including auditing, ordering, and inventory tracking.
Health and Safety Compliance: Ensuring the kitchen adheres to all sanitation, health department codes, and safety procedures.
Vendor Relationships:



Managing relationships with food suppliers to ensure the quality and price of ingredients.
Customer Interaction: Engaging with guests, responding to feedback, and addressing complaints to enhance the dining experience.

Required Skills and Qualifications:
Experience & Education: Extensive culinary management experience (usually 5+ years) and formal culinary training.
Leadership: Solid team management and motivational skills.
Business Savvy: Proficiency in accounting principles, budgeting, and kitchen software.
Culinary Expertise: High-level knowledge of food preparation and industry trends.

Pay: ₹24,826.87 - ₹82,854.27 per month

Work Location: In person

📌 Executive Chef Ranchi
🏢 The RC Rungta Group of Companies
📍 Ranchi