Naresh Kumar

Menu planning:

• Ensure dishes meet quality, cost, and nutritional standards.
• develop creative and seasonal menus

Food Preparation and Cooking.

• Oversee all kitchen operations and cooking processes.
• Ensure consistency in taste, presentation, and portion size.

Kitchen Management.

• Supervise kitchen staff, and assign duties.
• Train, motivate, and evaluate team members.

Inventory and Cost Control.

• Manage ingredient inventory, and minimize waste.
• Work within budget, and control food costs.

Quality and Hygiene Standards.

• Maintain food safety and sanitation procedures.
• Comply with health regulations and HACCP standards.
• Handle customer feedback regarding food quality.

Innovation and Improvement.

• Experiment with new dishes and cooking techniques.
• Stay updated on culinary trends.

Product Development.

• Create and develop new food products, recipes, and formulations.
• Adapt recipes for large-scale production while maintaining flavor and quality.
• Work with innovation teams to align new products with brand goals and market trends.
• Document precise formulations, preparation methods, and ingredient specifications.
• Test recipes for consistency, shelf life, and scalability.
• Ensure standard operating procedures (SOPs) are developed for production teams.
• Research and evaluate new ingredients, technologies, and cooking methods.
• Source ingredients that improve flavor, texture, or nutritional value.
• Work with suppliers to find cost-effective, or sustainable, ingredient alternatives.
• Conduct tasting sessions and sensory evaluations for flavor, aroma, and presentation.
• Adjust recipes based on feedback from internal panels, or consumer testing.
• Ensure all developed products meet quality, safety, and regulatory standards.
• Work closely with marketing, production, procurement, and quality assurance teams.
• Support manufacturing trials and scale-up processes from kitchen to factory level.
• Collaborate with packaging and branding teams to ensure product alignment.
• Maintain detailed R&D records, reports, and sample logs.
• Prepare product specifications and nutritional information for approval.
• Ensure compliance with food safety, labeling, and regulatory requirements.
• Follow hygiene and laboratory, kitchen safety standards during trials and testing.

Team Supervision & Training

• Oversee daily kitchen activities, and ensure smooth food production.
• Supervise all cooking, preparation, and service within the assigned unit.
• Ensure dishes are prepared on time, meeting quality and portion standards.
• Lead, train, and motivate kitchen staff (commis, cooks, stewards, etc.).
• Assign duties, and monitor staff performance and discipline.
• Ensure teamwork, and maintain a positive kitchen environment.

Inventory and Cost Control.

• Manage inventory levels, and ensure optimal stock rotation.
• Monitor food costs, and minimize waste through effective planning.
• Work with the purchasing department for timely and cost-effective procurement.

Recipe Standardization: Ensure standard operating procedures (SOPs) are developed for production teams. Test recipes for consistency, shelf life, and scalability.

Product Development.

• Create and develop new food products, recipes, and formulations.
• Adapt recipes for large-scale production while maintaining flavor and quality.
• Work with innovation teams to align new products with brand goals and market trends.
• Document precise formulations, preparation methods, and ingredient specifications.
• Test recipes for consistency, shelf life, and scalability.
• Ensure standard operating procedures (SOPs) are developed for production teams
• Trained and mentored new employees to maximize team performance.