LEADERSHIP:
· Initiative in trying new recipes on salads/sandwiches/juices with the ingredients form the wellness store for the recipes.
· Responsibility for ordering of milk, vegetable, fish, chicken, set the reorder level.
· Responsibility of kitchen hygiene including washing and storing of vegetables.
· Reduce the wastage of vegetables and groceries by using them according to the arrival date. It can put sticker on purchase list and expiry date.
· Ensure that all dishes in the menu item should be available daily.
· Check the monthly closing report.
· Duty arrangement of assistant chefs.
· Lead and mentor kitchen and service staff, fostering a collaborative and productive work environment.
· Maintenance of kitchen equipment’s /personal hygiene of the asst chefs /storage of groceries /vegetables supervision.
MENU DEVELOPMENT:
· Preparation of breakfast, lunch and dinner menu. Ensure standardization in the quantity and presentation.
· Meal preparing and table setting on special days like NDEP, External trainings etc.
· Innovatively create menus tailored to guest preferences while considering cost effectiveness and dietary restrictions.
· Training of Assistant chefs on preparation and standardization of recipes.
· Prepare special dishes from the menu as per order.
· To make arrangements for the next day’s menu.
· Determine meal prices based on calculations of ingredient prices.
· Requisition of food supplies, kitchen equipment and appliances, based on future needs.
FOOD PREPARATION:
· Oversee the preparations, cooking and presentations of dishes to meet quality and plating standards.
Job Type: Full-time
Pay: From ₹22,000.00 per month
Education:
Experience:
- total work: 1 year (Preferred)
Work Location: In person
