Head Chef

Sarovar Hotels

Menu creation: Creating new menus or modifying existing ones to meet quality standards

Food preparation: Overseeing the preparation of food and ensuring it's done according to requirements

Staff management: Recruiting, training, and supervising kitchen staff

Kitchen management: Managing kitchen finances, resources, and stock levels

Quality assurance: Ensuring food quality and consistency, and that dishes are prepared on time

Customer service: Dealing with customer complaints and issues to ensure customer satisfaction

Conflict resolution: Resolving conflicts between staff, chefs, customers, and suppliers

• Experience

  2 - 8 Years

• No. of Openings

  1

• Education

  Higher Secondary

• Role

  Head Chef

• Industry Type

  Hospitals / Medical / Healthcare Equipments

• Gender

  Male

• Job Country

  India

• Type of Job

  Full Time

• Work Location Type

  Work from Office

• Face interview location

  Hebbal, Bangalore