To ensure overall smooth operations of entire kitchen(s) functioning.To prepare strategic action plan to meet the organization vision and mission.Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control.Support Cluster F&B with Menu Pricing and Innovation.Implementation of innovative menu and new promotional strategies to maximize revenue.Track food costs while managing vendors to provide standard cost-efficient products.Estimate food consumption and requisition of food purchase.Standardize production recipes to ensure consistent quality.Implement and maintain culinary excellence standards.Train and manage kitchen personnel and supervise all culinary activities as per SOP.Should have specialization in any cuisine and have considerable knowledge about world cuisine and latest culinary trends.Ensures a timely check on F&B equipment and purchases.Approves the requisition of products and other necessary food supplies.Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.Well versed with Food Safety and Standards Authority of India (FSSAI) norms and Hazard Analysis and Critical Control Points (HACCP).Interacts with customers to obtain feedback on product quality and service levels.Responds to and handles customer problems and complaints.Responsible for recruitment of Commis as per operational/business needs.