Key Responsibilities

• Test and improve recipes based on local taste preferences
• Develop recipes for bowls, wraps, sides, sauces, and desserts
• Create and maintain kitchen SOPs
• Standardize recipes and portion sizes
• Manage food costing for all dishes
• Coordinate with vendors for ingredient sourcing and standardization
• Train and supervise kitchen staff
• Maintain daily and weekly prep schedules
• Ensure food quality and consistency
• Maintain hygiene and food safety standards

Requirements

• 2–5 years of kitchen experience
• Knowledge of Continental, Middle Eastern, and Indian cuisine
• Basic understanding of recipe development and testing
• Experience in staff training and kitchen operations
• Knowledge of food costing and inventory planning
• Basic knowledge of food safety and hygiene standards