- Supervise and manage daily kitchen operations for catering, banquets, restaurants, and events.
- Ensure all food is prepared as per approved recipes, quality standards, and presentation guidelines.
- Plan daily food production schedules based on event requirements and operational needs.
- Coordinate with the Chef Manager on menu planning, food costing, and production planning.
- Supervise bulk cooking and food preparation for indoor and outdoor catering events.
- Ensure proper portion control, food quality, and consistency in every service.
- Monitor food cost, wastage, and inventory usage to achieve cost efficiency.
- Coordinate with the Store Keeper and Purchase Department for timely availability of raw materials.
- Ensure proper storage, handling, and rotation of food items following FIFO and food safety standards.
- Maintain cleanliness, hygiene, and sanitation of kitchens, equipment, and work areas.
- Supervise kitchen staff and allocate duties for efficient operations.
- Train, mentor, and evaluate kitchen staff on cooking techniques, hygiene, and SOPs.
- Ensure compliance with food safety regulations, HACCP standards, and company policies.
- Monitor the maintenance and proper use of kitchen equipment and report repair requirements.
- Oversee food dispatch, buffet setup, live counters, and event kitchen operations.
- Handle guest feedback and resolve food quality issues promptly.
- Introduce new recipes, menu improvements, and innovative food concepts.
- Prepare daily production, consumption, wastage, and kitchen performance reports.
- Coordinate with F&B, Operations, and Event Teams to ensure smooth event execution.
- Conduct regular kitchen inspections, staff briefings, and performance reviews.
- Follow and enforce company policies, SOPs, hygiene standards, and safety procedures.
- Perform any other duties assigned by Management.
Pay: ₹25,000.00 - ₹60,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
