Job Description

Key Responsibilities:

  • Experience Requirement: Bring 5 to 6 years of professional experience in culinary operations.
  • Culinary Expertise: Possess thorough knowledge of all varieties of cuisines.
  • Food Costing & Recipe Development: Manage food cost effectively and create standardized recipes.
  • Menu Planning: Plan, design, and implement menus that align with the restaurant's vision and customer preferences.
  • Kitchen & Team Management: Lead and manage the kitchen team, including manpower planning, scheduling, and performance management.


Skills Required
Food Costing, recipe development , Menu Planning, Kitchen Management, Manpower Planning

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