- 1. Kitchen Operations
- Execute daily prep and service.
2. Cost & Inventory Control
- Monitor raw material usage.
- Reduce food wastage.
- Maintain daily stock and inform procurement.
3. Team Management
- Train and manage kitchen staff.
- Maintain discipline and punctuality.
- Ensure smooth coordination during peak hours.
4. Hygiene & Safety
- Maintain kitchen cleanliness at all times.
- Follow food safety and storage standards.
- Ensure proper closing and cleaning every night.
5. Menu & Improvement
- Improve existing menu items.
- Standardise recipes and portioning.
- Suggest new dishes and seasonal specials.
Requirements
- Minimum 3 years experience as Chef / Sous Chef / Head Chef.
- Experience in café or casual dining preferred.
- Strong understanding of prep systems and service flow.
- Must be comfortable with night shifts.
- Must be hands-on and disciplined.
What We Expect (Non-Negotiable)
- Reporting time is 4:00 PM sharp (in uniform, at station).
- Kitchen must be 100% ready by 5:00 PM.
- No “item not ready” excuses during service.
- Chef is accountable for food quality, speed, and cost.
What We Offer
- Competitive salary (based on experience).
- Performance-based incentives.
- Stable night-only shift.
- Long-term growth as Urban Forest expands.
Ideal Candidate is someone who:
- Treats the kitchen like their own business.
- Thinks in systems, not chaos.
- Cares about food cost as much as taste.
- Can handle pressure without excuses.
- Maintain consistency in taste, portion size, and presentation.
- Ensure all items are ready by 5:00 PM without exception.
Job Type: Full-time
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
Education:
Experience:
Work Location: In person
