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