Job Description
Key Responsibilities: Kitchen Leadership: Supervise and manage all kitchen operations — planning, cooking, portioning, and packaging. Train and guide kitchen staff (junior chefs, helpers) in recipes, hygiene, and workflow. Ensure consistency in taste, presentation, and portion size across all meals. Menu Development & Quality Control: Work with our nutritionist to design calorie-counted, high-protein, and balanced dishes. Innovate new meal combinations suitable for fitness, fat loss, and diabetic plans. Maintain recipe documentation and improve production efficiency. Operational Management: Manage daily prep, procurement, and kitchen inventory. Maintain hygiene and food safety standards (FSSAI compliance). Ensure timely meal production and delivery coordination with operations. Team Coordination: Allocate daily tasks and monitor performance. Foster a clean, positive, and respectful kitchen culture. What You’ll Get Clean, professional, and growing work environment Opportunity to lead and build your own kitchen team Exposure to nutrition-based recipe design Recognition and incentives for creativity and consistency Growth opportunities as the brand expands