- Oversee daily kitchen operations across Business Club and fine dining restaurants.
- Develop and implement seasonal, signature, and tasting menus tailored to premium clientele.
- Ensure efficiency through process optimization, portion control, and timely service delivery.
- Manage inventory and stock, minimizing waste and controlling food cost.
Culinary Innovation
- Standardize recipes and SOPs to ensure consistency in taste, quality, and presentation.
- Lead tasting panels, food trials, and menu launches to reinforce culinary standards.
- Introduce global cuisine influences while maintaining brand identity.
📌 Sous Chef Manager- Production (Mumbai)
🏢 AVE-Promagne
📍 Mumbai
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