JOB DESCRIPTION
- Section Management: Takes complete charge of one specific kitchen department or station, ensuring food production is consistent and meets the hotel’s standard.
- Staff Supervision: Supervises, trains, and delegates tasks to junior kitchen staff and Commis chefs.
- Quality Control: Ensures proper food labeling, rotation (FIFO), hygiene, and adherence to HACCP safety standards.
- Inventory & Ordering: Monitors stock levels for their section, ordering ingredients and keeping track of raw materials to prevent wastage.
- Collaboration: Reports directly to the Sous Chef or Executive Chef and coordinates with them on daily production needs and special events.
Pay: ₹20,327.69 - ₹30,399.15 per month
Benefits:
Work Location: In person
