Role & responsibilities

- To ensure overall smooth operations of entire kitchen(s) functioning.

- To prepare strategic action plan to meet the organization vision and mission.

- Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control.

- Support Cluster F&B; with Menu Pricing and Innovation.

- Implementation of cutting-edge menu and new promotional strategies to maximize revenue.

- Track food costs while managing vendors to provide standard cost-efficient products.

- Estimate food consumption and requisition of food purchase.

- Standardize production recipes to ensure consistent quality.

- Implement and maintain culinary excellence standards.

- Train and manage kitchen personnel and supervise all culinary activities as per SOP.





- Should have specialization in any cuisine and have considerable knowledge about world cuisine and latest culinary trends.

- Ensures a timely check on F&B; equipment and purchases.

- Approves the requisition of products and other necessary food supplies.

- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

- Well versed with Food Safety and Standards Authority of India (FSSAI) norms and Hazard Analysis and Critical Control Points (HACCP).

- Interacts with customers to obtain feedback on product quality and service levels.

- Responds to and handles customer problems and complaints.

- Responsible for recruitment of Commis as per operational/business needs.

📌 Head Chef (Amravati)
🏢 Miraj Group
📍 Amravati