- Assist the Executive Chef in overall kitchen operations
- Supervise all kitchen sections (Indian, Continental, Bakery, Garde Manger, etc.)
- Ensure smooth service during buffet, à la carte, banquets, and room service
- Maintain 5-star presentation and food quality standards
- Ensure taste, portion size, and plating meet luxury hotel standards
- Conduct regular tasting and quality checks
- Monitor consistency across all shifts
- Monitor daily stock usage
- Assist in ordering raw materials
- Reduce wastage and control food cost percentage
- Coordinate with the purchase department
- Ensure strict compliance with FSSAI guidelines
- Plan and execute large banquet functions
- Coordinate with sales & banquet team
- Ensure timely production for weddings, conferences, and VIP events
- Maintain daily production sheets
- Control staff attendance
- Assist in menu planning and costing
- Report directly to Executive Chef
- Handle VIP guest requests personally
- Innovate new dishes and seasonal menus
- Maintain international standards of service
- Step in as Acting Executive Chef when required
- Maintain HACCP procedures
- Supervise kitchen cleanliness and equipment maintenance
Pay: ₹35,000.00 - ₹45,000.00 per month
Benefits:
Work Location: In person
