Saravanabhavan Cooking Master’s

About the Company

A cooking master, often an Executive or Master Chef, is a culinary leader responsible for menu creation, kitchen staff management, and ensuring food quality and consistency. Their role includes training staff, managing inventory and budgets, maintaining high standards of hygiene and safety, and executing the overall culinary vision of an establishment. 

• • Menu development: Creating new recipes and planning menus that align with the establishment’s brand and customer expectations.
  • Quality control: Ensuring all food is prepared to the highest standard of taste, quality, and presentation.
  • Cooking techniques: Applying advanced culinary skills and overseeing cooking operations.

• Ingredient knowledge: Having a deep understanding of various ingredients, cooking methods, and flavor profiles. 

• Staff supervision: Hiring, training, and mentoring junior kitchen staff, and delegating tasks.
• Team coordination: Communicating effectively with kitchen and front-of-house staff to ensure smooth workflow and timely service.
• Scheduling: Creating and managing staff work schedules. 

• Inventory and ordering: Managing stock, placing orders for ingredients and supplies, and controlling food costs.
• Budget management: Monitoring kitchen budgets and working to minimize waste.
• Health and safety: Enforcing strict hygiene standards, ensuring food is stored correctly, and complying with all health and safety regulations.
• Kitchen maintenance: Ensuring the kitchen is clean, organized, and that all equipment is well-maintained. 

• Customer relations: Working to ensure high customer satisfaction, which can include handling complaints and accommodating special requests like allergies.
• Feedback: Gathering customer feedback to improve the dining experience.