- Menu Development: Create and update seasonal menus, daily specials, and custom event menus while balancing flavor, visual presentation, and cost-effectiveness.
- Kitchen Operations: Oversee daily back-of-house functions, coordinate service timing, and inspect every plate at the pass to ensure consistency.
- Staff Management: Hire, train, schedule, and mentor sous chefs, line cooks, and kitchen stewards.
- Financial & Inventory Control: Manage food and labor costs, handle vendor ordering/purchasing, and operate within the department budget.
- Safety & Sanitation: Enforce local health codes, HACCP/OSHA guidelines, and clean kitchen practices at all times.
- Leadership & Collaboration: Partner with the General Manager or Food & Beverage Director on business strategies and guest feedback.

Pay: ₹85,000.00 - ₹110,000.00 per month

Advantages:

- Food provided
- Health insurance
- Paid sick time
- Paid time off

Work Location: In person

📌 Executive Sous Chef (Koramangala)
🏢 BluPetal Hotel
📍 Koramangala