1. Staff Management & Training
- Supervises, schedules, and trains a team of kitchen stewards and supervisors.
- Conducts daily briefings to delegate specific tasks and ensure hygiene and grooming standards are met.
2. Hygiene, Sanitation & Compliance
- Ensures all food preparation areas, dishwashing stations, and storerooms strictly adhere to international health and food safety standards.
- Monitors chemical levels, water temperatures, and sanitization protocols for dishwashing machines.
3. Equipment Management & Inventory
- Conducts regular inventories of operating equipment (china, glassware, flatware) and monitors monthly Breakage and Loss reports.
- Manages the stock of cleaning supplies and chemicals, raising requisitions when necessary.
4. Operational Coordination
- Collaborates with the Chef and Banquet teams to ensure adequate equipment, manpower, and setup for daily restaurant operations and large-scale events.
- Coordinates with the Engineering department for preventive maintenance on heavy kitchen equipment like fryers, refrigerators, and exhaust systems.
Pay: ₹35,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Health insurance
- Leave encashment
- Life insurance
- Provident Fund
Work Location: In person
