20 Oct
|
BluPetal Hotel
|
India
20 Oct
BluPetal Hotel
India
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 (India)
🏢 BluPetal Hotel
📍 India