Found Description
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