Assist the Executive Chef in managing daily kitchen operations and ensure efficient food production, quality, hygiene, and staff performance.
Key Responsibilities:
* Supervise daily kitchen operations and food production.
* Assist the Executive Chef in menu planning and recipe standardization.
* Ensure food is prepared according to established recipes and quality standards.
* Supervise and coordinate CDPs, Commis Chefs, and other kitchen staff.
* Monitor portion control, food quality, presentation, and consistency.
* Assist with food costing, inventory control, and wastage reduction.
* Check the quality and freshness of ingredients before production.
* Ensure proper storage and FIFO procedures.
* Maintain high standards of kitchen hygiene and food safety.
* Conduct regular checks of kitchen equipment and work areas.
* Assist in preparing kitchen duty rosters and staff allocation.
* Train junior kitchen employees and support their development.
* Take charge of the kitchen in the absence of the Executive Chef.
* Coordinate with the service team to ensure timely food dispatch.
* Support banquet and event food production as required.
Requirements:
* Minimum 3–5 years of relevant hotel kitchen experience.
* Culinary qualification preferred.
* Experience in a 4-star/5-star hotel is an advantage.
* Good knowledge of Indian/Continental cuisine.
* Strong leadership and communication skills.
* Good knowledge of food hygiene and safety practices.
Pay: From ₹49,000.17 per month
Benefits:
- Commuter assistance
- Food provided
Work Location: In person
