Job Description

Control and direct the food preparation process and any other relative activities * Construct menus with new or existing culinary creations ensuring the variety and quality of the servings * Pla Control and direct the food preparation process and any other relative activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings Plan orders of equipment or ingredients according to identified shortages Arrange for repairs when necessary Remedy any problems or defects Be fully in charge of hiring, managing, and training kitchen staff Oversee the work of subordinates Estimate staff's workload and compensations Foster a climate of cooperation and respect between co-workers Maintain effective communication within the kitchen and are responsive to staff suggestions and concerns, and work to resolve problems. Maintain an effective working relationship with the front line as well as the management. Complete daily food orders based on projected levels of business flow. Working out and implementing standard operating procedures for kitchen operations and ensuring that standard operating procedures are adhered to. Ensure the cleanliness of all areas and aspects of the kitchen, food storage areas, including proper rotation of all ingredients to prevent food waste. Ensure consistency and high quality of all products, maintenance, monitoring of safety standards for all outlets. Implementing and enforcing quality control and tracking programs to meet quality objectives. Determining and implementing improvements to the production process Analysis of production and quality control to detect and correct problems. Ensures that all recipes, food preparations, and presentations meet the standard procedures and guidelines for all outlets. Ensure temperature records and food labeling is maintained and up to date. Monitor inventory level and condition of the equipment. Maintain product levels through purchasing, receiving, and inventory control. Food cost analysis of new menu items. Complete daily food orders based on projected levels of business flow. Perform any other duties as and when assigned. REQUIRMENTS Work on menu development, better the present production concepts and formulate new recipes to cater to different demands of the restaurants. Execute product presentations and samplings. Refine and improve existing menu item recipes and processes. Test product rollout training, quality control, and measurement. Support marketing with menu item descriptions and food production/styling for photoshoots. Train in the kitchen the preparation of the new items . Bachelor's degree in Hotel management with three years's recognized colleges / University At least 3 years of experience as a Head Chef or a similar role. Ability to adapt to the outlet in all areas where necessary. Enjoy the hospitality and lifestyle scene, are immersed in it, believe in it, and want to work to improve it - in Short, you are here for the long run. Excellent use of various cooking methods, ingredients, equipment, tools, and processes. Ability to multitask and work efficiently under pressure. Knowledge of best cooking practices - You get joy from cooking, enjoy the hospitality and lifestyle scene, are immersed in it, believe in it, and want to work to improve it. A positive problem solver with a can-do! attitude. You genuinely care for your team and guest experience and Spare no expense at getting the best for both. Possess superior time management skills and enjoy working as a team Able to start working immediately. Ability in dividing responsibilities and monitor progress Outstanding communication (Tamil & English) and leadership skills Up-to-date with culinary trends and optimized kitchen processes Good understanding of useful computer programs (MS Office, restaurant management software, Experience in 4 year's South & North Indian food Preparations and making rotti pratta is preferred