Job Description

• Menu planning as per chain outlet cooking processes of central production.
• Product development with a fixed recipe system, fixed ingredients mastery and taste consistency.
• Converting a single recipe to bulk and al-la-carte model, scalable product without compromising on final quality keeping customer first approach in mind.
• Complete responsibility to ideate, create and execute menus for multiple cuisines (North Indian, Italian, Mexican, South Indian, Mediterranean, European, Pan Asian)
• Determining the exact cooking process with a timer system and measuring portion automation.
• Executing Trials of food across India, as per consulting projects
• Top-notch culinary expertise- Bringing in innovation, ideas, and USP recipes, developing variations in dishes, etc.
• Creating and training kitchen SOPS- checklist, Kitchen manuals menu Portioning, Packaging, plating standards.
• Creating recipe standard documents and costing SOP
• Kitchen team selection and Conducting Kitchen team training.
• Client management and internal team management.
• Restaurant audits and quality check.
• Making Utensil list required for cuisine, equipment list, required kitchen plan, packaging BOQ, sizes, and quantities.
• Consulting the clients about their kitchen planning, recipes, menu, etc in depth.
• Quality analysis of DNY standards of working in menu and food costing documentation.
• Quality check of menu and analysis of existing restaurants, conducting audits and preparing reports of their current performance.
• Training and quality analysis of restaurant staff.

Key Responsibilities Include:

• Overseeing the culinary operations across multiple locations.
• Developing menus and ensuring food quality and presentation.
• Hiring and training kitchen staff, including chefs and cooks.
• Maintaining food safety and sanitation standards.
• Managing inventory and ordering supplies.
• Developing and managing budgets for food and labour costs.
• Collaborating with other departments, such as marketing and operations, to develop new initiatives.

Primary Skills

• Excellent culinary skills and knowledge of international cuisines.
• Strong leadership and management abilities to oversee multiple kitchens and teams.
• Knowledge of food safety regulations and practices.
• Creative thinking and ability to develop new menu items.

Education

Bachelors in Hotel Management