1. Develop, design, and regularly update fine-dining menus aligned with the Indian restaurant's concept and brand positioning
2. Develop, design, and regularly update fine-dining menus aligned with the restaurant's concept and brand positioning
3. Set and enforce culinary standards, recipes, portion controls, and plating guidelines
4. Lead menu tastings, seasonal offerings, and chef's specials
5. Lead menu tastings, seasonal offerings, and chef's specials
6. Plan kitchen workflow to ensure efficiency during high-volume and peak service periods
7. Manage kitchen equipment, maintenance schedules, and upgrades
8. Plan menus with cost efficiency while preserving premium quality
9. Recruit, train, mentor, and manage senior chefs, sous chefs, and kitchen staff
10. Recruit, train, mentor, and manage senior chefs, sous chefs, and kitchen staff