Lead the management of Kitchen Operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge, Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures

Desired profile of the candidate

Personality:

• Self-driven, results-oriented with a positive outlook, and a clear focus on high quality and business profit. A natural forward planner who critically assesses own performance. Mature, credible, and comfortable in dealing with senior big company executives. Reliable, tolerant, and determined
• Well presented and businesslike. Keen for new experience, responsibility and accountability. Able to get on with others and be a team-player

Cuisines:

• Should be specialized in at least 2 of three following cuisines, with proficiency in remaining:Chinese, Continental, Indian, Japanese

Desired work experience (in complete years):
Minimum:  7 years
Maximum:  15 years
UG QUALIFICATION: Bachelor's in Hotel Management or equivalent

Applying Procedure:

Interested Candidates must send their updated CV at email: [email protected]

OR,