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Responsibilities Prepare and present high-quality Indian fusion dishes, ensuring exceptional taste and presentation. Lead and supervise the kitchen team, providing training and mentorship in cooking techniques and safety protocols. Manage ingredient sourcing, maintain supplier relationships, and oversee inventory control. Ensure smooth daily kitchen operations, maintaining cleanliness and strict food safety standards. Control kitchen food costs, minimize waste, and contribute to cost-effective menu planning. Collaborate with management to develop seasonal and promotional menus. Ensure compliance with health, safety, and hygiene regulations. Requirements Proven experience as a Chef. Strong leadership and team management skills. Knowledge of ingredient sourcing, kitchen operations, and cost control. Ability to create and innovate dishes that blend traditional and modern flavors. Understanding of food safety, hygiene, and health regulations.