Key Responsibilities:
- Food Preparation: Preparing meals according to recipes, standards, and guest specifications.
- Supervision and Training: Supervising kitchen staff, including Line Cooks and Prep Cooks, and assisting with hiring and training new employees.
- Menu Planning and Development: Collaborating with the Head Chef to develop menus and specials.
- Inventory Management: Maintaining inventory of ingredients and supplies, ensuring freshness and quality.
- Quality Control: Ensuring food quality and consistency, maintaining proper food handling and storage procedures, and upholding kitchen cleanliness and sanitation standards.
- Kitchen Operations: Assisting with kitchen opening and closing procedures, and other side duties as directed by the Executive Chef.
- Leadership and Communication: Communicating instructions clearly to the kitchen staff, delegating tasks, and motivating the team to work effectively.
- Making of staff meals
- Other Duties: May include tasks like plating dishes, taking out trash, or assisting with other kitchen tasks.
Job Type: Full-time
Pay: ₹15,000.00 - ₹20,000.00 per month
Benefits:
Work Location: In person
