1. Menu Planning & Approval

• Design weekly, bi-weekly, or event-specific menus tailored to the preferences of the GM and MD.
• Incorporate a variety of cuisines including Indian, Mauritian, Italian, Continental, Asian, Mediterranean, and other international cuisines.
• Ensure menus consider dietary restrictions, nutritional balance, and seasonal availability.
• Communicate all menu plans with the GM in advance and obtain approval prior to execution.

2. Meal Preparation & Presentation

• Prepare and present meals to fine-dining standards, ensuring consistency, taste, and visual appeal.
• Ensure all meals are fresh and of good quality, served on time.
• Maintain standards in portion control and plating techniques.

3. Ingredient Sourcing & Cost Control

• Source and purchase quality ingredients, including specialty and organic products where required.
• Conduct costing of ingredients, track expenses, and optimize food costs without compromising quality.
• Maintain records of purchases and ensure efficient inventory management to minimize waste.
• Communicate ingredient requirements and costs to the GM and obtain prior approval where necessary.

4. Kitchen Management & Hygiene

• Maintain cleanliness, organization, and proper functioning of the kitchen at all times.
• Ensure strict compliance with food safety and hygiene standards.
• Manage cleaning supplies and ensure proper usage and storage.
• Hold and maintain a valid Food Handler Certificate at all times.

5. Special Events & Entertaining

• Plan and prepare multi-course meals for private events, business meetings, and celebrations.
• Customize menus and dining experiences according to the occasion.
• Coordinate with the GM in advance for approval of event menus and requirements.

6. Dietary Adaptation

• Prepare meals for specific dietary requirements including vegan, vegetarian, gluten-free, low-carb, keto, and other specialized diets.
• Adapt recipes without compromising taste or presentation.

7. Budgeting & Record Keeping

• Manage kitchen budget effectively, including food and operational costs.
• Maintain accurate records for household or executive accounts.
• Provide periodic cost reports and recommendations for efficiency improvements.