Key Responsibilities
Oversee daily kitchen operations, banquets, and food production.
Plan menus, ensuring creativity, quality, and cost-effectiveness.
Maintain hygiene, safety, and HACCP compliance standards.
Monitor inventory, manage food costs, and control wastage.
Train, mentor, and develop culinary and kitchen staff.
Ensure consistent food quality, presentation, and guest satisfaction.
Qualifications & Education
Graduation in Hotel Management (Post-Graduation preferred).
Diploma in Hotel Management or related culinary course.
Personal Attributes & Skills
Strong leadership and team management skills.
Creative and innovative in menu planning and presentation.
Detail-oriented with a focus on hygiene and safety.
Ability to perform under pressure and meet deadlines.
Excellent organizational, time-management, and communication skills.
Passionate about culinary excellence and guest satisfaction.
Adaptable, resourceful, and committed to team development.
Languages: Gujarati, Hindi, English
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