Key Responsibilities
- Assist the Head Chef in managing overall kitchen operations.
- Supervise all kitchen sections and ensure operational efficiency.
- Lead, train, and motivate kitchen staff.
- Ensure consistent food quality, taste, and presentation.
- Monitor food costs, wastage, and inventory levels.
- Conduct daily kitchen briefings and staff allocation.
- Ensure compliance with hygiene, health, and safety regulations.
- Assist in menu engineering, costing, and new dish development.
- Handle guest feedback related to food quality when required.
- Take charge of kitchen operations in the absence of the Head Chef.
- Maintain discipline, productivity, and kitchen standards at all times.
Preferrence
- 0- 3 years of professional kitchen experience.
- Minimum 2 years in a leadership role (CDP/Sous Chef).
- Strong leadership, communication, and problem-solving skills.
- Experience in café, healthy food, and high-volume restaurant operations.
- Sound knowledge of food costing, inventory management, and kitchen administration.
- Ability to thrive under pressure and lead large teams.
Key Performance Indicators (KPIs)
- Food Quality & Consistency
- Kitchen Hygiene Audit Scores
- Wastage Control
- Staff Productivity & Training
- Customer Satisfaction Scores
Pay: ₹12,000.00 - ₹25,000.00 per month
Benefits:
- Cell phone reimbursement
- Food provided
- Paid sick time
- Paid time off
Work Location: In person
