Chef

1. Kitchen Operations & Leadership

• Lead, supervise, and coordinate the entire kitchen team.
• Allocate daily duties to chefs, commis, helpers, and stewarding staff.
• Conduct daily kitchen briefings before service.
• Maintain discipline, hygiene, and professional behavior in the kitchen.

2. Menu Planning & Development

• Create and update menus (à la carte, buffet, banquet, events).
• Develop recipes with strict portion control and costing.
• Design signature/USP dishes for the restaurant.
• Ensure every dish matches the brand’s taste profile.

3. Quality & Taste Control

• Check every dish before it goes out—taste, presentation, temperature.
• Ensure consistent taste across all shifts and chefs.
• Maintain plating standards and SOP for each dish.

4. Inventory & Cost Control

• Track daily stock of raw materials, perishables, and dry goods.
• Plan ordering cycles to avoid wastage and shortages.
• Maintain ideal food cost (%) and reduce kitchen expenses.
• Approve purchase requests and coordinate with suppliers.

5. Food Safety & Hygiene

• Ensure the kitchen follows FSSAI norms.
• Maintain cleanliness—workstations, cold storage, equipment.
• Oversee FIFO/FEFO inventory rules.
• Conduct weekly hygiene and safety audits.

6. Staff Training & Development

• Train new chefs and helpers on recipes, SOPs, equipment usage.
• Upskill team on new techniques, menu items, and buffet layouts.
• Monitor performance and reduce dependency on a single chef.

7. Coordination With Management

• Report daily sales, wastage, issues, and kitchen updates.
• Collaborate on menu pricing, promotions, banquet events.
• Manage staffing needs, duty rosters, and overtime.

8. Banquet / Event Management

• Plan event menus according to pax and theme.
• Oversee buffet setup, food quantity, refills, and live counters.
• Coordinate with service team for smooth event delivery.

9. Equipment Management

• Ensure all kitchen machines are maintained and working.
• Create AMC schedules for major equipment.
• Raise maintenance requests whenever required.

10. Crisis Management

• Handle rush hours, sudden staff shortages, or equipment failure.
• Ensure no compromise on taste or quality even in pressure.