Key ResponsibilitiesKitchen Operations
- Assist the Executive Chef in managing day-to-day kitchen operations.
- Supervise food preparation, cooking, and presentation to ensure consistency and quality.
- Ensure all dishes are prepared according to established recipes and standards.
- Monitor food production and service during breakfast, lunch, dinner, banquets, and special events.
- Maintain high standards of hygiene and cleanliness throughout the kitchen.
Team Management
- Supervise, train, and motivate kitchen staff.
- Conduct regular briefings and on-the-job training sessions.
- Ensure proper staffing and scheduling to meet operational requirements.
- Foster teamwork and maintain a positive working environment.
Food Quality & Guest Satisfaction
- Ensure all food served meets quality, taste, and presentation standards.
- Monitor guest feedback and take corrective actions when required.
- Maintain consistency across all food outlets and banquet operations.
Inventory & Cost Control
- Assist in managing food costs and minimizing wastage.
- Monitor stock levels and coordinate with the purchasing team.
- Ensure proper storage, handling, and rotation of food products (FIFO).
- Participate in monthly inventory and stock audits.
Hygiene & Safety Compliance
- Ensure compliance with FSSAI standards and food safety regulations.
- Maintain HACCP and sanitation procedures.
- Ensure kitchen equipment is used safely and maintained properly.
- Conduct regular checks to uphold health and safety standards.
Menu Planning & Innovation
- Assist in menu development and seasonal promotions.
- Contribute creative ideas for new dishes and guest experiences.
- Support banquet menu planning and special event requirements.
Pay: ₹27,530.09 - ₹33,065.10 per month
Work Location: In person
