- Prepare and cook a diverse range of North & South Indian fusion dishes with an emphasis on quality, flavor, and presentation.
- Manage kitchen operations, including menu creation, cost control, and inventory management.
- Innovate and introduce new recipes and seasonal dishes that align with the restaurant's fusion concept.
- Ensure that food hygiene and safety standards are strictly followed.
- Lead and mentor kitchen staff, ensuring smooth kitchen workflow and high-quality food preparation.
- Collaborate with management to maintain food costs and improve operational efficiency.
- Handle orders from suppliers, ensuring only the best quality ingredients are used.
- Oversee kitchen performance during peak hours, ensuring timely and high-standard service.
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