- Operational Leadership: Coordinate timing across kitchen during service, manage high-pressure situations, and ensure smooth workflow.
- Kitchen Management: Maintain cleanliness, sanitation, and food safety standards; monitor inventory, order supplies, and control costs.
- Menu Development: Collaborate with the Head Chef to plan menus, develop recipes, and create new dishes.
- Food Preparation and Cooking: Assist in preparing main dishes, sauces, and daily specials, ensuring consistency and quality in taste and presentation
- Staff Supervision and Training: Oversee line cooks and prep staff, assign tasks, train new employees, and provide feedback to improve performance and morale.
Pay: ₹35,000.00 - ₹42,000.00 per month
Benefits:
- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
