Responsible for managing an assigned kitchen section and ensuring timely preparation, cooking, presentation, and quality of food according to hotel standards.
Key Responsibilities:
* Manage the day-to-day operations of the assigned kitchen section.
* Prepare and cook food according to standard recipes and specifications.
* Ensure proper mise en place before service.
* Maintain consistency in taste, quality, portion size, and presentation.
* Supervise Commis Chefs and other junior kitchen staff assigned to the section.
* Ensure timely preparation and dispatch of food during service.
* Check the quality and freshness of ingredients.
* Follow proper storage and FIFO procedures.
* Minimize food wastage and maintain portion control.
* Maintain cleanliness and hygiene of the assigned section.
* Follow food safety and HACCP procedures.
* Properly operate and maintain kitchen equipment.
* Report shortages, equipment issues, and quality concerns to the Sous Chef.
* Assist in buffet, banquet, and special-event preparations.
* Train and guide junior staff in section-specific procedures.
Requirements:
* Minimum 2–4 years of relevant hotel kitchen experience.
* Experience in a 4-star hotel is preferred.
* Culinary qualification preferred.
* Good knowledge of the respective kitchen section.
* Strong understanding of hygiene, food safety, and kitchen procedures.
* Ability to work under pressure and manage busy service periods.
Pay: From ₹28,191.04 per month
Benefits:
- Commuter assistance
- Food provided
Work Location: In person
