- Planning, directing and executing food preparation.
- Managing the kitchen staff.
- Ensuring high standard of food quality.
- Maintaining proper coordination with the other departments of the resort.
- Menu planning, inventory management, stock moment management.
- Ensure minimum kitchen waste.
- Maintaining good hygiene in the kitchen.
Job Specification
- Must be proficient with Continental, Chinese and Indian cuisine.
- Must have completed 12th standard.
- Should possess excellent leadership skills.
- Must be able to work in flexible work timings