Ensures consistent quality and presentation of all food production while effectively managing expenses. Minimizes waste through accurate ordering, adherence to par levels, efficient production processes, and strict sanitation, hygiene, and safety standards. Drives team productivity by providing ongoing training, coaching, and mentorship.
Degree in Culinary Arts or a related discipline preferred. Minimum of five (5) years of experience in luxury hotel or fine‑dining kitchens with strong operational expertise. Excellent leadership, communication, and organizational abilities. Strong proficiency in Indian cuisine, food safety and sanitation standards, and Microsoft Office applications.