- Lead day-to-day kitchen operations across shifts
- Manage staff scheduling, inventory and indents
- Ensure smooth service during peak hours
Food Quality & Safety
- Maintain consistent taste, quality and presentation
- Run quality checks on cooking, temperature and hygiene
- Ensure FSSAI and food safety compliance
Menu & Costing
- Execute and develop the branded menu
- Standardise recipes and portion sizes
- Control food cost and reduce wastage
- Plan budgets and optimise ingredient usage
Team & Training
- Lead and motivate the kitchen team
- Train staff on recipes, techniques and hygiene
- Delegate tasks based on team strengths
Innovation
- Create current dishes and seasonal specials
- Keep up with food trends and bring them to the menu
📌 Head Chef - Biryani & South Indian Restaurant (Chennai)
🏢 Ponram Biriyani Chennai
📍 Chennai
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