Key Responsibilities:
- Assist the Executive Chef in daily kitchen operations.
- Supervise and train chefs, cooks, and kitchen assistants.
- Prepare and oversee food production to ensure consistency and quality.
- Maintain food safety, hygiene, and sanitation standards.
- Monitor inventory, place orders, and minimize food wastage.
- Ensure proper storage, handling, and labeling of food products.
- Support menu planning, recipe development, and cost control.
- Schedule kitchen staff and assign daily duties.
- Inspect food presentation and ensure timely service.
- Handle kitchen operations during the Executive Chef's absence
Pay: ₹50,000.00 - ₹60,000.00 per month
Work Location: In person
