Key Responsibilities
Develop, plan, and cost menus that align with the brand’s concept and positioning.
Supervise daily kitchen operations to ensure smooth workflow and efficiency.
Maintain hygiene, food safety, and compliance with all health regulations.
Innovate and adapt seasonal menus, ensuring freshness and premium quality.
Collaborate with baristas and bartenders for food–beverage pairings.
Manage kitchen costs, reduce wastage, and optimize operational efficiency.
Lead, mentor, and train junior kitchen staff.
Qualifications & Experience
Graduation / Post-Graduation in Culinary Arts or related field preferred.
Special courses in international cuisines or contemporary cooking techniques are a plus.
Strong knowledge of international cuisines, contemporary plating, and food trends.
Proven track record in premium cafés, restaurants, or hospitality setups.
Personal Attributes & Skills
Passion for culinary innovation and delivering memorable guest experiences.
Leadership skills with a hands-on approach.
Excellent communication skills in English and Hindi.
Strong organizational, planning, and problem-solving abilities.
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