Job Summary
Responsible for managing a designated kitchen section, ensuring high-quality food preparation, maintaining hygiene standards, and supervising junior kitchen staff.
Key Responsibilities
- Oversee daily operations of the assigned kitchen section.
- Ensure food is prepared and presented according to company standards.
- Supervise, train, and guide DCDPs and Commis chefs.
- Monitor stock levels and place requisitions as required.
- Maintain food quality, consistency, and portion control.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Minimize food wastage and control kitchen costs.
- Assist in menu planning and recipe development.
Requirements
- 4–8 years of culinary experience in hotels or restaurants.
- Strong knowledge of food preparation and kitchen operations.
- Good leadership and team management skills.
- Knowledge of food safety and hygiene standards.
- Ability to work efficiently in a fast-paced environment.
Pay: ₹29,000.00 - ₹38,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
