Assigns in detail, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified.)
Recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Food & Beverage Manager.
Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest's preferences.
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Lead and manage daily kitchen production and service, ensuring all South Indian dishes (curries, biryanis, and tiffin items like Dosa and Idli) are prepared to high standards.
Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
Constantly assesses freshness, presentation and temperature of food served.
Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
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Recipe Standardization: Formulate precise recipes, master spice blends (masalas), and establish standard portion controls to ensure a uniform flavor profile and minimize food waste.
Daily Kitchen Operations: Supervise the authentic preparation of spice grinds, monitor batter fermentation, and guide staff on specialized cooking techniques like traditional tempering (tadka).
Equipment Management: Oversee the proper operation, safety, and strict maintenance of specialized kitchen equipment, including commercial wet grinders and heavy-duty dosa tawas.
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