Manage smooth kitchen operations and culinary activitiesDevelop and execute strategic food service plansControl food cost, vendor management, and procurementInnovate menus and implement promotional strategiesStandardize recipes to ensure consistent qualityTrain, supervise, and recruit kitchen staffMaintain food safety, hygiene, and compliance (FSSAI, HACCP)Handle customer feedback and resolve issuesSalary - 4 to 5lpaSkills Required
Procurement, Vendor Management, Food Safety, Haccp