Key Responsibilities Menu & Culinary Development: Designing creative menus, developing new dishes, conducting tastings, and setting plating standards to enhance the guest experience.

Operational Management: Overseeing all kitchen stations, ensuring food quality and consistency, controlling food costs, and managing inventory/purchasing.

Team Leadership: Hiring, training, mentoring, and scheduling kitchen staff (Sous Chefs, Line Cooks, Stewarding).

Hygiene & Safety: Enforcing strict sanitation standards, ensuring compliance with health regulations (HACCP), and maintaining a clean, secure workplace.

Financial Performance: Managing budgets, controlling inventory, negotiating with vendors, and minimizing waste.

Interdepartmental Coordination: Collaborating with front-of-house, catering, and management to ensure seamless event execution and high guest satisfaction.

Job Types: Full time, Permanent

Pay: ₹60,000.00 - ₹100,000.00 per month

Benefits:
Cell phone reimbursement
Commuter assistance
Food provided
Health insurance
Life insurance
Provident Fund

Work Location: In person

📌 Executive Chef Jagdalpur
🏢 Hotel Avinash International
📍 Jagdalpur