- Kitchen Station Management: Overseeing operations in a specific section, ensuring all dishes are prepared according to company recipes and quality standards.
- Team Leadership: Assisting the Sous Chef and training/supervising junior Commis chefs.
- Cost & Waste Control: Minimizing food wastage and maintaining budgeted food costs without compromising on quality.
- Hygiene & Safety: Ensuring the highest standards of food hygiene, sanitation, and safety regulations (such as FSSAI compliance) are strictly followed.
- Inventory Management: Assisting with stock rotation (FIFO method) and regular inventory checks to ensure smooth operations during peak showtimes and intervals.
Pay: ₹11,997.75 - ₹40,018.17 per month
Work Location: In person
