Directly supervise and coordinate the activities of all kitchen stations (Line Cooks,

Prep Cooks, Commis Chefs) during assigned shifts.

Ensure seamless execution of all dishes according to established recipes,

presentation standards, and quality benchmarks across all cuisines offered.

Oversee efficient kitchen workflow, mise en place, and station organization for

maximum productivity.

Maintain the highest standards of food quality, taste, temperature, and

presentation for every dish served.

Conduct rigorous line checks and tastings throughout service.

Collaborate closely with the Executive Chef on menu development and

contributing creative ideas grounded in your diverse experience.

Monitor food costs, minimize waste, and assist with inventory management

(ordering, receiving, storage, rotation - FIFO).

Create menus curated for the events and handle the food tasting as well

Inter- departmental communication, specially kitchen and service, also falls in your

scope of work

Note: Food is available

Weekly 1 days off

Duty Hrs: 8 hrs( might increase in some cases)