Senior Chef

Prepare and cook a wide range of Traditional South Indian Chettinad cuisine Vegetarian and Non Vegetarian foods, ensuring authentic taste. • Menu Planning & Vision: Designing menus and directing all food preparation. • Quality Control: Ensuring food quality and taste meet the highest standards. • Inventory Management: Managing stock levels and ordering all raw materials. • Financial Control: Managing kitchen budgets and minimizing food waste. • Health & Safety: Maintaining strict health, hygiene, and sanitation standards. • Staff Scheduling: Organizing and managing the staff duty roster. • Kitchen Expertise: Possessing thorough knowledge of all back-of-house operations. • Task Delegation: Planning and assigning daily tasks to junior chefs. • Team Development: Recruiting, training, mentoring, and coaching junior chefs.