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.