Financial Stewardship
Direct stock management and rotation protocols for assigned section to ensure optimal inventory control
Maintain rigorous oversight of operations to eliminate food wastage, enforce cost discipline, and drive profitability

Guarantee consistent execution of all food preparation and service operations in strict adherence to company standards, with unwavering attention to quality, consistency, and cost efficiency
Enforce strict compliance with personnel standards, including punctual arrival, proper uniform requirements, and mandatory safety equipment protocols
Exercise direct authority over all kitchen staff through strategic direction, motivation, and performance management




Conduct comprehensive quality assurance and presentation audits of all food items; Establish and enforce HACCP compliance protocols across all kitchen operations with documented daily verification
Ensure all kitchen personnel maintain proficiency in equipment operation and maintenance procedures
Review daily requisitions from all kitchen outlets and conduct rigorous analysis of food cost worksheets in collaboration with department heads

Strategic Planning & Financial Analysis
Maintain comprehensive awareness of departmental budgets and sales performance metrics
Assume full operational control of kitchen functions in the absence of the Executive Chef

📌 Head Chef / Chef de Partie (New Delhi)
🏢 PULLMAN
📍 New Delhi