Job Description
- Responsible for managing the assigned kitchen section and ensuring smooth day-to-day operations.
- Prepare and deliver high-quality food while maintaining consistency in taste, presentation, and portion standards.
- Supervise and guide Commis and Demi Chef de Partie staff to ensure efficient kitchen operations.
- Monitor section inventory, stock consumption, and requisitions to ensure uninterrupted production.
- Control food costs by minimizing wastage and ensuring optimum utilization of raw materials.
- Ensure adherence to food safety, hygiene standards, HACCP guidelines, and company SOPs.
- Coordinate with the Sous Chef and Senior Sous Chef to ensure timely execution of orders and smooth service operations.
- Maintain section records, production logs, consumption reports, and inventory documentation.
- Ensure proper storage of food items and maintain cleanliness of the assigned work area.
- Support menu execution, recipe standardization, and continuous process improvements within the kitchen.
Key Result Areas (KRAs)
- Manage the assigned kitchen section.
- Ensure quality food production.
- Maintain portion and presentation standards.
- Control section inventory and minimize wastage.
- Train and guide junior kitchen staff.
- Maintain hygiene and cleanliness.
- Ensure timely order execution.
- Follow standard recipes and SOPs.
- Monitor stock consumption, requisitions, and inventory records.
- Maintain production logs and support food cost control initiatives.
Pay: ₹8,739.03 - ₹35,115.21 per month
Work Location: In person
