- Assist the Executive Chef in planning and organizing kitchen operations.
- Supervise and coordinate the work of line cooks, prep cooks, and kitchen assistants.
- Ensure food is prepared and presented according to recipes, quality standards, and presentation guidelines.
- Monitor food quality, taste, and portion sizes before dishes are served.
- Train, mentor, and evaluate kitchen staff on cooking techniques, food safety, and workplace procedures.
- Create staff schedules and assign daily kitchen duties.
- Maintain inventory, monitor stock levels, and assist with ordering food and kitchen supplies.
- Minimize food waste and control food costs through proper inventory management.
- Ensure compliance with food safety, sanitation, and hygiene regulations.
- Inspect kitchen equipment and report maintenance or repair needs.
- Collaborate with the management to develop and update menus, including seasonal and special offerings.
- Handle customer feedback related to food quality and resolve kitchen-related issues promptly.
- Ensure all health and safety policies are followed by kitchen staff.
- Maintain a clean, organized, and efficient kitchen environment.
- Strong culinary knowledge and cooking techniques.
- Leadership and team management abilities.
- Excellent organizational and time management skills.
- Ability to work under pressure in a fast-paced environment.
- Knowledge of food safety standards (e.g., HACCP).
- Inventory and cost control experience.
- Effective communication and problem-solving skills.
- Attention to detail and commitment to quality.
Pay: ₹35,000.00 - ₹45,000.00 per month
Benefits:
Education:
Experience:
- Hotel: 10 years (Required)
Work Location: In person
