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 innovative menu and current 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 (Hyderabad)
🏢 Miraj Group
📍 Hyderabad