- Culinary Leadership: Supervise and manage the Continental and European cuisine section, ensuring the preparation and cooking of dishes meet established standards for quality, taste, and presentation.
- Menu Development: Collaborate with senior chefs to develop, refine, and execute new recipes and menu items while ensuring innovation and consistency.
- Team Supervision: Lead and mentor Commis chefs, ensuring proper training, task delegation, and smooth coordination within the team during service.
- Quality Assurance: Oversee the quality, freshness, and presentation of ingredients and finished dishes, addressing any deviations promptly.
- Hygiene and Safety Compliance: Maintain a safe and clean work environment by enforcing strict adherence to food safety, hygiene, and sanitation protocols as per HACCP standards.
- Inventory and Stock Control: Monitor inventory levels, assist in ordering supplies, ensure proper storage, and implement stock rotation to minimize wastage.
- Operational Efficiency: Ensure timely and efficient kitchen operations by managing workflow, coordinating with other sections, and addressing challenges during peak service hours
Job Types: Full-time, Permanent
Pay: ₹26,000.00 - ₹38,000.00 per month
Benefits:
- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund
Experience:
- total work: 4 years (Required)
Work Location: In person
